Grilled eggplant, arugula, feta salad, fig vinaigrette

Serves 4

1 c. arugula
5 Italian eggplants, sliced (1 in. sliced)
¼ c. feta cheese, crumbled
¼ c. tbs. fig vinegar
1 tsp. Dijon mustard
½ c. olive oil
2 tsp. honey
1/3 c. basil, thinly sliced
2 tbs. chopped mint
½ c. toasted pine nuts
½ c. fresh or dried figs
salt
pepper


Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant, toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.

In bowl, whisk fig vinegar, mustard and honey. Slowly drizzle in olive oil.
Place the eggplants on a serving platter or in a plastic container. Sprinkle with the pine nuts, feta cheese, basil, and mint. Drizzle with vinaigrette, salt, and pepper. Place figs throughout the plate or container.