Broiled Eggplant with Honey-Lemon Vinaigrette for One | America's Test Kitchen

Ingredients

• 1/2 large eggplant (12 ounces), peeled and sliced into ¼-inch-thick rounds
• 1/4 teaspoon plus ⅛ teaspoon table salt , divided
• 2 tablespoons oil , divided
• 2 teaspoons honey
• 2 teaspoons lemon juice
• 1/8 teaspoon pepper
• 1 tablespoon chopped fresh mint , basil, or parsley
• 2 teaspoons capers , rinsed and minced