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Grilled Eggplant Marinated with Mint

France Ruffenach

Servings: eight to ten.



  • 2 small globe eggplant (about 1-3/4 lb. total)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic
  • 1-1/2 Tbs. fresh lemon juice or red-wine vinegar
  • 1/3 cup loosely packed chopped fresh mint leaves (from about 1/4 bunch)

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 150
  • Fat (g): 16
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 0
  • Sodium (mg): 240
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Protein (g): 1


  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire.
  • Using a serrated knife or a mandoline, slice the eggplant into rounds as thin as possible, about 1/4 to 1/8 inch. Spread the sliced eggplant (you may have to overlap them slightly) on two large baking sheets. Brush the tops with 1/2 cup of the oil and season with salt and pepper.
  • Smash the garlic and a pinch of salt into a paste following the directions here. In a small bowl, whisk together the remaining 1/4 cup oil and the garlic paste. Whisk in the lemon juice or vinegar and season with salt and pepper.
  • Once the fire is hot, grill both sides of the eggplant (in batches if necessary) until softened and cooked through, about 2 minutes per side. It’s fine if it chars slightly.
  • Transfer the eggplant to a medium serving bowl, add the garlic oil, and toss gently so as not to tear the eggplant. Let marinate for at least 15 minutes and up to 2 hours at room temperature (or refrigerate for up to 24 hours, but bring to room temperature before serving). Toss in the mint just before serving.


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