Grilled Eggplant, Tomato and Mint Salad | Oregonian Recipes

Ingredients

• 2 medium Italian eggplant, peeled and cut crosswise into 1/2-inch thick slices
• Kosher salt
• freshly ground black pepper
• Extra-virgin olive oil
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• Large pinch cayenne pepper
• Pinch sugar
• 6 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh mint
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 pint cherry or grape tomatoes, halved if large