Grilled Eggplant with Mint Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 300
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 670
- Total: 1 hr 10 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 20 min
Ingredients
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
Directions
- 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.