Broiled Eggplant with Mint Vinaigrette

Ingredients

• 2 tablespoons red wine vinegar
• 1 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon honey
• 1/4 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• divided
• plus extra for brushing the baking sheet
• 1/4 cup tightly packed fresh mint leaves
• chopped
• 1 eggplant (1- to 1 1/2-pounds)

Instructions

1. In a small bowl, whisk together the vinegar, lemon juice, honey and 1/4 teaspoon of salt.
2. Add 4 tablespoons of the oil and whisk until combined.
3. Stir in the chopped mint.
4. Taste and adjust the seasonings.
5. Set aside.
6. Preheat the broiler and lightly oil a baking sheet.
7. Cut the eggplant into 1/2-inch-thick slices.
8. Brush the remaining 2 tablespoons oil on both sides of the eggplant slices and transfer to the baking sheet.
9. Broil the eggplant 5 to 6 inches from the heat until golden and cooked through, flipping halfway through, about 10 minutes.
10. To serve, arrange the eggplant on a serving platter and spoon some of the mint vinaigrette over the eggplant.