Grill a bunch of grape tomatoes and mix them in with the eggplant.
- 1 eggplant cut into 1″ thick slices
- 1/2 cup greek yogurt
- 1 tbsp fresh mint minced
- 1 tbsp chopped fresh oregano
- 3 garlic cloves minced
Salt the eggplant slices and let sit for 30 minutes. Press out as much water as possible from eggplant and cut into cubes. Mix yogurt, mint, garlic and oregano together. Add enough buttermilk to make a thick batter. Season with salt and pepper and mix in eggplant. Let marinate for 30 minutes. Place eggplant on kebabs and grill until browned, about 3 minutes per side. Mix with grilled tomatoes and serve over toasted bread or grit cakes.