Lemony, Garlicky, Cuminy Grilled Eggplant

I picked our first eggplant out of our garden the other day. I got this recipe over at Fine Cooking. I changed it a bit. Omitted a few steps and ingredients. Here's what I did ...

For the vinaigrette:

1 clove garlic, minced
Salt
Juice of a small lemon
1 small shallot, very finely diced

1.5 tsp sugar (may not need this but my lemon was very, very sour)
3 TBLS olive oil
1/2 tsp. ground cumin

For the eggplant:
1 eggplant, trimmed and cut into 1/2-inch-thick rounds
Olive oil
Kosher salt.
Feta cheese
Fresh cilantro 

Make the vinaigrette: Combine all ingredients and adjust to taste.  Set aside for flavors to combine.

Grill the eggplant: Salt both sides of eggplant.  Prepare a medium-high charcoal or gas grill fire. Brush both sides of the eggplant slices with olive oil.  Grill 3 to 4 minutes each side.

To serve: Top grilled eggplant slices with vinaigrette, feta, and herbs.  Serve immediately.