If chicken can be feta brined, why not eggplant?! As I’ve learned from J. Kenji López-Alt and others, brined eggplant browns better (and faster), more readily absorbs flavor, and better retains its texture and shape. So I turned to Melissa Clark’s “Genius” Feta-Brined Chicken and adapted the brine for eggplant. Rather than roasting or frying the eggplant, I headed to the grill to impart some smokiness (and to keep the kitchen cool). The result was really, really good. The feta brine imparts a complex earthiness to the eggplant, and the little bits of feta in the brine promote a gorgeous char on the grill. (To be sure, I tested feta-brined and regular salt water-brined eggplant side by side on the grill, and the flavor of the feta version was definitely the winner.) Here, I’ve built a salad around the grilled eggplant that includes juicy peaches, tomatoes, and more feta, as well as a preserved lemon salsa verde that ties all of the flavors together. So go forth and feta brine your eggplant this summer, make this salad (or let it inspire your own), and never worry about mushy or flavorless eggplant again.