Grilled Eggplant Salad

Ingredients:

• 2 eggplants
• 1 cup cherry tomatoes, halved
• 2 tbsp. l. chives, chopped
• 2 tbsp. chopped dill
• 2 tbsp. l. parsley, chopped
• 3 tablespoons of yogurt

Preparation:

1. Cut 2 eggplants in half lengthwise and rub the cut sides with one crushed garlic clove. Brush with olive oil and season with salt. Grill for 8 minutes on each side until lightly charred. Cool, then chop the eggplants.
   
   
2. Whisk together 3 tablespoons unsweetened yogurt, 2 tablespoons olive oil, 1 tablespoon white wine vinegar, and 1 grated garlic clove. Season with salt and pepper. Pour the dressing over the eggplant and toss to combine. Add 1 cup halved cherry tomatoes and 1/2 cup chopped herbs.