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 

Kate Winslow
August 2014

Gallery

Credit: © Guy Ambrosino

Recipe Summary

active:
15 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the broiler and lightly oil a baking sheet.

  • 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.

  • 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.

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