Feta Brined Grilled Eggplant Salad

Ingredients

• For the feta-brined eggplant and salad
• 4 ounces feta, divided
• 2 tablespoons kosher salt, plus more to taste
• 1 1/2 to 2 pounds eggplant (any variety), cut into 1/2-inch thick rounds or slices
• olive oil
• 2 cups cherry tomatoes, halved
• 2 large peaches, thinly sliced
• 1/4 cup roasted pistachios, shelled
• Large handful of basil leaves
• freshly squeezed lemon juice, to taste
• freshly ground black pepper
• Preserved lemon salsa verde, to serve (recipe below)
• For the preserved lemon salsa verde
• 1 1/2 cups mixed herbs (I like mostly basil, with a small handful of Italian parsley and oregano)
• 1 tablespoon capers
• 1 small garlic clove
• 3/4 cup extra-virgin olive oil
• 1 tablespoon finely chopped rind from a small preserved lemon
• pinch of chile flakes
• Freshly squeezed lemon juice, to taste
• kosher salt, to taste

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