Grilled Eggplant with Mint Vinaigrette

Total Time:
1 hr 10 min
20 min
30 min
20 min

4 servings

  • 2 eggplants (1 pound each), cut crosswise into 1/2-inch-thick slices
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 lemon
  • 2 tablespoons white wine vinegar
  • 1/4 cup finely chopped shallots
  • 1 tablespoon finely chopped fresh mint, plus small leaves for garnish
  • Small square feta cheese, for shaving
  • Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.

  • Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.

  • Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.

  • Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

  • Photograph by Ray Kachatorian

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