Grilled Eggplant Salad

Ingredients

• 1 1/2 pounds small eggplants, sliced 1 inch thick
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 pint cherry tomatoes, halved
• 4 ounces baby arugula (4 packed cups)
• 4 ounces feta cheese, crumbled (1 cup)
• 1 tablespoon chopped fresh mint

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