2 young eggplants
salt
6 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
5 to 6 fresh mint leaves, chopped
2 garlic cloves, peeled, blanched and chopped
Cut the eggplants across into 1/2 inch thick slices. Place them in a colander, sprinkle with salt and leave to drain for about 30 minutes. Rinse the eggplants and pat dry with paper towels. Brush them with a little of the olive oil, place under a preheated grill and cook for 5 to 6 minutes on each side until charred and tender. Meanwhile, whisk the rest of the oil, the vinegar, mint, garlic and a little salt. Dress the eggplants with this mixture while they are still hot. Set aside to cool. Serve with roasted preserved peppers and zucchini as a first course. Serves 4.
Grilling Index | Recipe Index | Home