Grilled Eggplant and Cucumber Salad

Instructions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Slice the eggplants into 1/2-inch thick rounds.

3. 3

   Brush the eggplant slices with 2 tablespoons of olive oil and season with salt and black pepper.

4. 4

   Grill the eggplant slices for about 4-5 minutes on each side, until they are tender and have grill marks.

5. 5

   While the eggplants are grilling, peel and slice the cucumbers into thin rounds.

6. 6

   In a small bowl, whisk together the juice of the lemon, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper to make the dressing.

7. 7

   Once the eggplants are grilled, let them cool slightly, then cut them into bite-sized pieces.

8. 8

   In a large bowl, combine the grilled eggplant, cucumber slices, and chopped fresh mint.

9. 9

   Drizzle the lemon dressing over the salad and toss gently to combine.

10. 10

    Serve the salad immediately or chill it in the refrigerator for 30 minutes before serving for a refreshing taste.