- 1 medium eggplant (about 1 pound), cut crosswise into 1/4-inch-thick slices
- 3 tablespoons olive oil
- 2 tablespoons mayonnaise
- 1/4 teaspoon minced garlic, or to taste
- 1 teaspoon fresh lemon juice
- 1 loaf French bread (about 16 by 3 inches)
- 3 ounces chilled feta, crumbled (about 3/4 cup)
- 1/4 cup fresh mint leaves, washed and spun dry
- Preheat grill.
- Brush eggplant with oil and season with salt and pepper. Grill eggplant in batches on a rack set 5 to 6 inches over glowing coals, turning once, until tender, about 3 minutes, transferring as cooked with tongs to a baking sheet to cool. (Alternatively, eggplant may be broiled for about the same amount of time.)
- In a small bowl whisk together mayonnaise, garlic, and lemon juice to make aïoli.
- Cut bread into four 4-inch-long pieces and halve each piece horizontally. Spread 4 halves with aïoli. Make sandwiches on bread with eggplant, feta, and mint.