Grilled Eggplant and Tomato Salad

In a bowl, dissolve 2 Tbsp salt in 3 quarts water. Cut eggplant crosswise into ½-in slices. Put sliced into salted water; top with a plate to submerge for 30 min.

Prepare grill for medium heat (350°-450°; hold your hand 5 in above grill for only 5-7 seconds) Drain eggplant on a kitchen towel. Arrange eggplant and tomatoes on a baking sheet. Brush all over with ½ cup of oil.

Grill tomatoe, covered, turning once, until grill marks appear, 2-3 min per side. Transfer to a plate and set aside.

Grill eggplant, covered, turning occasionally until brown all over and tender to bite, 5-8 minutes.Arrange on a large platter.

In a blender or food processor, puree remaining ½ cup olive oil, ½ cup mint leaves, the garlic, remaining ½ tsp salt, the pepper and mustard.

Drizzle ¾ of dressing over eggplant. Arrange tomatoes on eggplant, drizzle them with remaining dressing and top with ½ cup mint. Season to taste with more salt.