Broiled Eggplant with Mint Vinaigrette

• 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)

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.

red wine vinegar, freshly squeezed lemon juice, honey, salt, extravirgin olive oil, tightly packed fresh mint, eggplant

Taken from www.foodandwine.com/recipes/broiled-eggplant-with-mint-vinaigrette (may not work)