Grilled Eggplant, Sandwiches with Lemon Aioli, Feta, and Mint

• 1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices
• 3 tablespoons olive oil
• 2 tablespoons mayonnaise
• 1/4 teaspoon minced garlic, or to taste
• 1 teaspoon fresh lemon juice
• 1 loaf French bread (about 16 by 3 inches)
• 3 ounces chilled feta, crumbled (about 3/4 cup)
• 1/4 cup fresh mint leaves, washed and spun dry

1. Preheat grill.
2. Brush eggplant with oil and season with salt and pepper.
3. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool.
4. (Alternatively, eggplant may be broiled for about the same amount of time.)
5. In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aioli.
6. Cut bread into four 4-inch-long pieces and halve each piece horizontally.
7. Spread 4 halves with aioli.
8. Make sandwiches on bread with eggplant, feta, and mint.

eggplant, olive oil, mayonnaise, garlic, lemon juice, bread, feta, fresh mint

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-sandwiches-with-lemon-aioli-feta-and-mint-13107 (may not work)