1. Combine oil and garlic in a microwave-safe bowl and microwave 30 seconds. Transfer 3 tablespoons oil (leaving garlic pieces behind in bowl) and red pepper flakes to a small bowl; juice 2 lemon halves and whisk into bowl to make a dressing. Season with salt and pepper to taste and set aside.

2. Brush each eggplant slice all over with remaining garlic oil and season with salt and pepper.

3. Heat grill to medium, then clean and oil grates. Arrange half of eggplant slices on grill and cook, covered, until browned, about 5 minutes. Using a metal spatula, flip eggplant slices and continue to grill until they are browned and tender. Arrange eggplant in an overlapping pattern on a platter and repeat grilling with remaining eggplant. Add remaining 4 lemon halves to grill and cook until slightly charred and grill marks appear, 5 to 7 minutes.

4. Top eggplant with feta and scallions and drizzle with reserved lemon dressing; squeeze 1 grilled lemon half over platter. Top with mint and pistachios and serve warm or at room temperature with remaining grilled lemons on the side.

Source: Hannaford fresh Magazine, May - June 2017