Broiled Eggplant with Mint Vinaigrette

Packed with fresh mint, this dressing is somewhere between a vinaigrette and a salsa verde. It would be equally delicious served over fish or roast chicken.

Slideshow: Eggplant Recipes
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  • Servings: 4

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Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 6 tablespoons extra-virgin olive oil, divided, plus extra for brushing the baking sheet
  • 1/4 cup tightly packed fresh mint leaves, chopped
  • 1 eggplant (1- to 1 1/2-pounds)

How to make this recipe

  1. In a small bowl, whisk together the vinegar, lemon juice, honey and 1/4 teaspoon of salt. Add 4 tablespoons of the oil and whisk until combined. Stir in the chopped mint. Taste and adjust the seasonings. Set aside.
  2. Preheat the broiler and lightly oil a baking sheet.
  3. Cut the eggplant into 1/2-inch-thick slices. Brush the remaining 2 tablespoons oil on both sides of the eggplant slices and transfer to the baking sheet. Broil the eggplant 5 to 6 inches from the heat until golden and cooked through, flipping halfway through, about 10 minutes.
  4. To serve, arrange the eggplant on a serving platter and spoon some of the mint vinaigrette over the eggplant.

Make Ahead

The vinaigrette can be made 2 hours ahead and stored, covered, at room temperature.

Contributed By Photo © Guy Ambrosino Published August 2014





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