Step 1

Light grill to medium high/high. I have become a charcoal convert.

Step 2

Brush each side of eggplant with light layer of olive oil.

Step 3

Place eggplant on hot grill, rotate at 90 degree angle after 2 minutes (same side) to mark.

Step 4

Flip after 2-3 minutes.

Step 5

Meanwhile, heat large skillet over medium high heat, with olive oil. Add toasted bread crumbs and pine nuts, stir for about a minute, then add garlic, parsley and golden raisins. Reduce heat and keep warm.

Step 6

Remove eggplant from grill, top with sauteed mixture.

Step 7

Evenly sprinkle feta crumbles over each piece, then sprinkle torn mint leaves on top of each slice.