How to Make It
Season the eggplant with salt and let stand in a colander for 1 hour; pat dry.
Light a grill. Brush the eggplant with olive oil and season lightly with pepper. Grill over moderately high heat, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Transfer to a work surface and let cool slightly. Cut into 1 1/2-inch pieces.
In a serving bowl, toss the eggplant with the tomatoes, apricots, scallions, vinegar and the 1/2 cup of olive oil. Fold in the mint, parsley and chives. Season the salad with salt and pepper and serve.