Grilled Eggplant with Feta

Recipe courtesy of Natural Gourmet Institute

Ingredients (serves 6-8):
1 large eggplant
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ red onion, finely diced
1 ounce feta cheese, crumbled
1 ounce basil, sliced into ribbons

For the dressing: 
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon sea salt
Pinch black pepper
½ cup extra virgin olive oil

Directions:
1. Heat grill over a high flame.
2. Prep the eggplant: Trim off and discard the top and bottom of the eggplant. Using a peeler, peel off thick vertical strips of skin all the way around the eggplant, giving the eggplant a striped pattern. Slice eggplant crosswise into ½-inch thick rounds.
3. Brush eggplant with olive oil and sprinkle with salt on both sides.
4. Grill eggplant until grill marks appear on the bottom, 3-4 minutes. Flip eggplant and repeat on other side.
5. Transfer eggplant to a bowl and cover with a plate; let stand for 15 minutes to steam.
6. To make vinaigrette, whisk together vinegar, mustard, honey, sea salt and black pepper. Slowly stream in olive oil while whisking.