Grilled Eggplant with Whipped Feta

Steps

1. Lay eggplant slices on a paper towel-lined tray and salt generously. Let sit 20 to 30 minutes until beads of water form.
2. Wipe eggplant dry and remove excess salt.
3. In a small bowl, combine 3 tablespoons olive oil, lemon juice, garlic, and jalapeno. Add a pinch of salt and set aside.
4. Heat a gas grill or indoor griddle to medium-high and lightly oil the grates.
5. Brush one side of the eggplant slices with olive oil.
6. Place eggplant on the grill, oiled side down, and cook 3 to 4 minutes until char marks form.
7. Brush the top side with olive oil, flip, and cook another 3 to 4 minutes until tender and charred on both sides.
8. Arrange grilled eggplant on a platter and season immediately with sumac.
9. Drizzle the olive oil, lemon, garlic, and jalapeno mixture over the eggplant.
10. Serve with whipped feta and warm pita bread.