Grilled Italian Eggplant With Mint Recipe
Ingredients
| 1 ripe small tomato, seeded and chopped | ||
| Mint leaves | 2 Teaspoon, thinly sliced | |
| 1 teaspoon plus | ||
| Olive oil | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 2 small Italian eggplants cut lengthwise into 1/2 inch thick slices | ||
| 1 bunch arugula, stems trimmed | ||
| Mint sprigs for garnish | ||
Directions
In small bowl, stir tomato, sliced mint, 1 teaspoon oil, and a dash of salt and pepper.
Set aside.
Prepare outdoor grill or heat 10 inch grill pan over medium heat until hot.
Meanwhile, brush 1 side of each eggplant slice, using 1 tablespoon olive oil in total; sprinkle with the salt and pepper.
Add eggplant, oil side down, to grill pan, and cook 10 minutes.
Brush with remaining olive oil and turn slices over.
Cook eggplant 5 minutes longer or until browned and cooked through.
Set aside.
Prepare outdoor grill or heat 10 inch grill pan over medium heat until hot.
Meanwhile, brush 1 side of each eggplant slice, using 1 tablespoon olive oil in total; sprinkle with the salt and pepper.
Add eggplant, oil side down, to grill pan, and cook 10 minutes.
Brush with remaining olive oil and turn slices over.
Cook eggplant 5 minutes longer or until browned and cooked through.
Chef
