• Step 1: Preheat your grill or grill pan to medium-high heat. Brush the eggplant slices with 1 tablespoon of olive oil and season with salt and pepper.
• Step 2: Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have grill marks. Remove from the heat and let cool slightly.
• Step 3: In a large bowl, combine the grilled eggplant, diced cucumber, halved cherry tomatoes, and sliced red onion.
• Step 4: In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper.
• Step 5: Pour the dressing over the salad and toss gently to coat. Sprinkle the chopped basil and parsley over the top.
• Step 6: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.