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Sweet and Sour Grilled Eggplant w/ Mint
Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
This is a simple Spanish preparation for eggplant. Goes great with some grilled lamb chops and a big green salad.
Ingredients
- 3 medium sized eggplants
- 1/2 cup red wine vinegar
- 1 1/2 tablespoons honey
- 1 clove garlic, minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons of torn fresh mint leaves
Chef Tips
Preparation
Step 1 (for the eggplant)
Cut lengthwise into ¼ slabs. Soak in some water with about 1 teaspoon of salt. Let sit for 10 minutes and drain.
Step 2 (for the sweet and sour dressing)
While the eggplant soaks start the dressing. Heat the vinegar and honey in a small pot. Bring to a boil and educe to about 4 tablespoons. Remove into a bowl and rinse on the pot.
In the same pot over medium heat, sweat the garlic in the olive oil until fragrant about 30 seconds. Place in the red-wine mixture and season with salt and pepper. It should taste sweet and sour.
Step 3
Heat a grill or grill pan. Drizzle the eggplant with a little olive oil to coat, season lightly with salt and grill on each side for about 3-4 minutes or until soft; but not mushy. Place on a platter and drizzle with the sweet and sour sauce. Garnish with mint.
