One of my favorite ways to eat eggplant during the summer months is to grill and marinate them with a simple sauce of olive oil, vinegar, garlic and fresh mint, a minty vinaigrette.
These are so good and easy to make that you will make them all the time, just as I do. Please read last year post on how to buy eggplants.
For this recipe I tend to use the globe eggplant sliced crosswise but I also use the Italian eggplant sliced lengthwise. Whatever type you use, be sure to cook the eggplant until it is tender all the way through.
Prepare the marinade in a baking dish while you heat the grill. Mix the olive oil, red wine vinegar, minced garlic, chopped mint, salt and pepper in a baking dish. If your vinegar is too strong you can add a teaspoon or two of balsamic vinegar to cut down on the acidity of the vinegar.
Set the marinade aside while you prepare and grill the eggplant.
Slice the eggplant crosswise into rounds about 1/2 inch thick
Season both sides of the eggplant with salt and brush generously with olive oil.
Grill the eggplant until fully cooked on both sides. Don’t be afraid to brush them with additional oil while you grill them. If you don’t have a grill, you can use a grill pan.
When the eggplant slices are done, transfer them to the baking dish with the marinade. Turn them to coat generously with the marinade.
Transfer the eggplant to a platter. Spoon any unabsorbed marinade over the eggplant. This dish is best served when the grilled eggplant has had a few hours to soak up the marinade. If possible, prepare it 3 to 4 hours before serving and keep at room temperature. Serve with crusty bread for soaking up the juices.
I always grill more than one eggplant, since they are as good or better in a sandwich the next day. They also keep well in the refrigerator for few days. Just remember to bring them to room temperature.
| Melanzane Arrostite
(Marinated Grilled Eggplant with Garlic and Mint)
For the marinade: 1/2 cup extra-virgin olive oil 4 tablespoons red wine vinegar (you can add one or two teaspoons of balsamic vinegar if your wine vinegar is too strong) 3 cloves garlic, very finely minced 2 tablespoons minced fresh mint 1-1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 large globe eggplant, about 1-1/2 pounds 1 teaspoon kosher salt About 1/4 cup extra-virgin olive oil Prepare the marinade: Put the first six ingredients in a 2- to 3-quart (2- to 3-liter) baking dish and whisk with a fork to blend. Taste and adjust the seasoning. Prepare a moderate charcoal fire or preheat a gas grill. You can also cook the eggplant over moderate heat in a ridged grill pan on the stove. Remove the eggplant stem, then cut the eggplant crosswise into 1/2-inch-thick (12-millimeter-thick) rounds. You should have about 12 slices. Using the 1 teaspoon salt, season both sides of each slice. Brush both sides generously with the olive oil, reserving any excess oil for grilling. Grill the eggplant without turning until it is nicely colored on the bottom, 3 to 5 minutes, then brush the top surface with olive oil and turn. (You may not need all the oil.) Grill the second side until the eggplant is cooked through but still holds its shape, another 3 to 5 minutes. As the eggplant slices are done, transfer them to the baking dish. Turn them to coat them generously with the marinade. As necessary, overlap the eggplant in the dish, spooning marinade over each slice. Transfer the slices to a serving platter and spoon any unabsorbed marinade over them. Serves 4 to 6 |
{ 12 comments… read them below or add one }
Dear Rosetta,
Zucchini are still coming in my Southern CA garden. One delicious tradition is to slice the zucchini into rounds and fry them in olive oil until tender. Drain them on a paper towel, sprinkle with a little salt and pepper, and use them to top a simple pasta w/ marinara sauce. Fresh and meltingly scrumptious!
Good luck with your book. The bindery copy looks bellissima.
This looks wonderful! I never would’ve thought to pair eggplant with garlic AND mint. I’ll definitely have to give it a try!
The same marinade works well on grilled zucchini!
Susan,
That sounds good too!
My daughter and I made this recipe and it was absolutely delicious!
Fabulous and fresh tasting! Next day, took leftovers and cut slices into qtrs and tossed with hot pasta for lunch. Not sure I will ever eat eggplant any other way.
Kathy,
That sounds great. Sometimes when I have leftover I chop the grilled eggplants and use it as a topping on top of bruschetta.
leftovers are also great in sandwiches!! great recipe.. I’ve been doing this for years.
Thank you soooo much. Tried this with the children last night and they loved it. I have been trying to ages to get them out of their bad eating habits and your eggplant done the trick. They’ve been just asking me can they have it again tonight!!
Getting Pregnant with PCOS
My mother in law from Amantea does something similar to this (not sure if she grills ‘em though) but then she jars them in olive oil …never seems to get around to giving me the recipe either! Aha, now I have it! thank you!
SOUNDS VERY MUCH LIKE A RECIPE A LOCAL ITALIAN COOK MADE ME.
DEFINITELY WILL TRY IT!
it looks dilicious, I will try it as a pannini sandwich.