1/2 cup olive oil
1 tsp. cumin
1 tsp. ground coriandar
3 medium eggplants, cut in 1 inch slices
8 oz. Feta cheese
1 cup pine nuts, toasted in dry skillet
A bunch of mint, chopped
Sea salt & freshly ground pepper

Put the oil, cumin and coriander into a bowl. Stir in salt and pepper to taste. Brush both sides of the eggplant slices with the special oil and cook on a hot preheated grill for 3 - 4 minutes on each side until soft and lightly charred.

Transfer to large bowl, stir in the Feta cheese, pine nuts and mint. Serve warm, at room temperature or cold.