Submitted by: Kipp S. Hopkins (Co-op Employee)
2 Eggplants sliced lengthwise
1/2 cup olive oil
3 tablespoons dijon mustard
2 tablespoons white wine vinegar
Salt and pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Brush the eggplant with olive oil, sprinkle with salt and pepper. Grill eggplant slices for five minutes flip and grill three minutes more.
Whisk together dijon, vinegar, olive oil, herbs, salt, and pepper. Drizzle eggplant. Serve with spring greens.