Grilled Eggplant with Mint
John and I use our barbecue all year round. When it snows, the driveway, front door and back deck get cleared of snow. There’s always a clear path from the kitchen door to the barbie and we use it no matter what the weather! Eggplants are the nightshade family of vegetables which grow much like tomatoes. They hang from vines that grow several feet in height and are rich in antioxidant compounds which protect against free radicals. I love mint for its aroma, amazing taste and healing power. It’s a natural air freshener…brush by a plant and you’ll know what I am speaking of. You can use it to settle a nervous tummy, help digestion, relieve indigestion, and is thought to play a role in the treatment of asthma. Mint contains a number of vitamins and minerals and a good source of vitamin A and C. Next time you have your family or friends over, rub mint onto the dining table to invigorate the senses.
Serves 4
4 Japanese or Chinese eggplant
1/2 cup mint, chopped
sea salt
2 lemons
1/2 teaspoon chili flakes
olive oil
2 cloves garlic, minced
Wash and slice lengthways the eggplant. In a dish, marinate the eggplant in a couple glugs of olive oil, juice of 1 lemon and freshly ground sea salt for 15 minutes. Grill on both sides (3 to 4 minutes per side). Remove from grill and add back into the marinade. Add the juice of the other lemon, chili flakes, mint and garlic. Let rest and serve warm or at room temperature.
The Culinary Chase’s Note: So delicious and a breeze to make. Tastes great cold and the flavors develop more over night, just add a bit more olive oil.