Grilled Eggplant With Mint Marinade
Updated August 25, 2015
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 medium eggplants, cut across into ½-inch slices
2 ½ teaspoons kosher salt
1 ½ cups mint marinade (see recipe)
2 tablespoons chopped fresh mint
Nutritional analysis per serving (4 servings)
19 grams carbs; 85 calories; 1 gram fat; 11 grams fiber; 723 milligrams sodium; 4 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lay the eggplant slices out on paper towels and sprinkle with the salt. Let drain for 30 minutes. Rinse and pat dry. Place the eggplant in a bowl. Reserve ⅓ cup of the marinade and pour the rest over the eggplant, turning to coat it well. Set aside no longer than 30 minutes.
- Step 2
Preheat a grill or broiler. Grill or broil the eggplant until browned and tender, about 5 minutes per side. Divide among 4 plates, drizzle with the reserved marinade and sprinkle with mint. Serve
Private Notes
Comments
Very tasty way to prepare summer vegetables. I used eggplant, red bell pepper, red onions, and zucchini all cut in equal-sized large chunks. Cooked together in a grill pan on a gas grill. The addition of fresh mint at the end really enhances the flavor. Served with grilled lamb chops.
Excellent
This is fast and delicious. Reminds me of Turkish mezes. Also used this marinade on chicken breasts and red peppers - grilled them along with the eggplant and had a wonderful dinner.