Grilled Eggplant Marinated with Mint

Grilled Eggplant Marinated with Mint
Photo by France Ruffenach


  • 2 small globe eggplant (about 1-¾ lb. total)
  • 1/3 cup loosely packed chopped fresh mint leaves (from about ¼ bunch)
  • 1-½ Tbs. fresh lemon juice or red-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic
  • ¾ cup extra-virgin olive oil

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Using a serrated knife or a mandoline, slice the eggplant into rounds as thin as possible, about 1/4 to 1/8 inch. Spread the sliced eggplant (you may have to overlap them slightly) on two large baking sheets. Brush the tops w...

View full recipe at Fine Cooking


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