Grilled Italian Eggplant With Mint Recipe
Ingredients
1 ripe small tomato, seeded and chopped
2 teaspoons thinly sliced fresh mint leaves
1 teaspoon plus
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
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.
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