Feta-Brined Grilled Eggplant Salad

Directions

1. For the feta-brined eggplant and salad
2. Blend 2 ounces feta, 2 tablespoons kosher salt, and 4 cups water together until smooth using a blender or stick blender. Put the eggplant in a large bowl and cover with the feta brine, using a plate to weight down the eggplant and keep it fully submerged. Brine for about 1 hour at room temperature. Before grilling, strain the eggplant from the brine (discarding the brine) and gently pat dry with paper towels, leaving any feta bits on the eggplant. Toss with enough olive oil to generously coat both sides. (Tip: use the same bowl you used for brining for coating your eggplant in olive oil, and then again when removing the eggplant from the grill. Any leftover feta bits in the bowl can be added to the salad, and you'll save yourself some dirty dishes!)
3. Heat the grill to medium-high and brush your grates clean, then brush with olive oil. Meanwhile, sprinkle the halved cherry tomatoes with kosher salt and set aside.
4. Arrange the eggplant in a single, even layer. I like to use a perforated grill tray (brushed with a little oil), but you can grill the eggplant directly over the grates. Grill the eggplant on the first side until nicely charred (lift up a piece or two to check), then flip and continue grilling until tender and nicely charred. (Back down the heat if the eggplant is browning too much before it cooks through.) Remember, char equals flavor so don’t hesitate to get some color on the eggplant!
5. Arrange the eggplant on a large serving platter. Toss in the tomatoes, peaches, pistachios and basil, and crumble the remaining feta. Season with salt, pepper, and lemon juice, to taste. Drizzle the preserved lemon salsa verde over the salad (serving extra at the table). Serve slightly warm or at room temperature.

1. For the preserved lemon salsa verde
2. Pulse the capers and garlic together a few times using a food processor, then add the 1/2 cup of olive oil. Pulse briefly, then add the herbs, followed by the remaining 1/4 cup of olive oil. (It’s important to cover the herbs with the olive oil before processing so they don’t discolor.) Pulse several more times until well mixed, but leave some texture in the herbs. Stir in the preserved lemon rind and season to taste with lemon juice, chile flakes, and kosher salt.