Sautéed Eggplant with Garlic-Cumin Vinaigrette, Feta and Herbs

Adapted from Fine Cooking
Serves 6 as a side dish

Make the vinaigrette in a 1-pint screw-top jar. Combine the olive oil, lemon juice, shallot, garlic, cumin, cayenne and salt. Shake to emulsify and taste for seasoning.

In a large skillet, heat the olive oil over medium-high heat and sauté the eggplant until cooked through, about 10 minutes. Arrange eggplant in a serving bowl, dress with vinaigrette, feta and chopped mint and cilantro.

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