Grilled Eggplant Salad with Feta, Chickpeas & Mint

• 1 eggplant (1 lb./450 g), cut into 1/4-inch-thick slices
• 1 red onion, cut crosswise into 1/2-inch-thick slices
• 1/3 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
• 1 can (19 fl oz/540 mL) no-salt-added chickpeas (garbanzo beans), rinsed
• 1 cup grape tomatoes, halved
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup thinly sliced fresh mint

1. Heat barbecue to medium-high heat.
2. Brush both sides of eggplant and onion slices evenly with 2 Tbsp.
3. dressing.
4. Grill 10 min., turning after 5 min.
5. Meanwhile, combine remaining dressing with all remaining ingredients.
6. Chop eggplant and onions.
7. Add to chickpea mixture; mix lightly.
8. Top with mint.

eggplant, red onion, dressing, grape tomatoes, oregano, mint

Taken from www.kraftrecipes.com/recipes/grilled-eggplant-salad-feta-chickpeas-mint-159439.aspx (may not work)