Serendipitous Grilled Eggplant with Mint
Author: Kate Wheeler
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Wash the eggplant, slice them in half lengthwise, cut off the stem end.
- 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.
- Grill the eggplant over medium heat, cut side down for 5 minutes, then flip and grill for 5 minutes more.
- 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 https://www.thedomesticfront.com/serendipity-grilled-eggplant-with-mint/
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