Tuesday, September 2, 2008

Grilled Eggplants with Fresh Mint and Balsamic Vinegar


Serves 4.

  • 2 young eggplants
  • Salt
  • 6 T extra-virgin olive oil
  • 1 T balsamic vinegar
  • 5-6 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 5-6 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.

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