Grilled Eggplant with Tomatoes Basil and Feta

Ingredients

• 1 large eggplant (about 1 ½ pounds), trimmed, cut lengthwise into 1-inch-thick slices
• Coarse salt
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 2 cups cherry tomatoes (about 10 ounces), halved
• ¼ cup pine nuts, toasted
• 1 ounce feta cheese, crumbled (about ¼ cup)
• Pinch of red-pepper flakes
• ¼ cup packed fresh basil leaves, torn if large

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