Marinated Grilled Eggplant with Mint
I think eggplants are beautiful to look at. This year I have white ones that look like eggs. I have small oblong ones that are light purple with white striations. Beautiful! And I have large, nearly black ones too. They’re all eye candy.
But if you were to ask me to describe the culinary properties of eggplant, I’d be hard pressed to say anything more than “sponge-like.”
When you grill them brushed with oil, they taste…grill-like. So consider eggplant a vehicle to bring other flavours to your mouth.
You can do this by dressing up the flavour with a marinade.
Here’s a simple marinade in which you leave eggplant slices for an hour or two before cooking. The chopped mint serves two purposes: it adds a cool complement to the garlic—and the mint flecks look nice on the grilled slabs.
Tip: don’t cut the slices too thin—I usually make them at least a half inch thick.
MARINADE FOR GRILLED EGGPLANT
- olive oil
- lemon juice
- crushed garlic
- chopped mint
- mix above ingredients to taste
- don’t skimp on the salt
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