Serendipitous Grilled Eggplant with Mint
Prep time: 
Cook time: 
Total time: 
Serves: 6
With much thanks to Canal House Cooking
  • 4-5 Thin Japanese Eggplant
  • Some good glugs of olive oil
  • 1 lemon
  • Salt (I used smoked salt because a) I had it and b) we were cooking on a gas grill. Regular salt also good.)
  • A small bunch of mint
  1. Wash the eggplant, slice them in half lengthwise, cut off the stem end.
  2. Place the eggplant in a bowl with a good glug of olive oil and the juice from half your lemon. Sprinkle them with some salt, and toss to coat.
  3. Grill the eggplant over medium heat, cut side down for 5 minutes, then flip and grill for 5 minutes more.
  4. Squeeze the juice from the other half of the lemon over the eggplant, and scatter a shower of chopped mint leaves.
Recipe by The Domestic Front at