Grilled Eggplants with Fresh Mint and Balsamic Vinegar

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Serves 4.

Ingredients:

• 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

Instructions:

• 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.