Fresh Eggplant With Mint Marinade



Remove the ends of the eggplant, peel and cut widthwise into 1/4 inch disks.

Place the eggplant slices in a colander and sprinkle with salt. Set aside for about 30 minutes. The salt will draw out any bitter flavor that exists.

While the salt is doing its thing make mix the olive oil and garlic in a small bowl and set aside.

After 30 minutes rinse the eggplant slices and pat dry, gently pressing to remove any excess liquid.

Place the eggplant on a cookie sheet lined with aluminum foil and brush both sides with the garlic infused olive oil.

Cook in a pre-heated oven broiler or on an outdoor grill, turning once. Remove from the oven or grill when both sides are browned. About 3 minutes on each side.

Combine the mint, vinegar, sugar, and water in a mixing bowl.

Place the cooked eggplant in a casserole or baking dish. It's okay if the slices overlap. Add the mint marinade to the dish, sprinkle the slices with salt and pepper, cover and let sit for about 1 hour before serving.


Time to prepare: 1 hour, 30 minutes.

This recipe is vegetarian.


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