Grilled Eggplant with Mint Vinaigrette
Grilled Eggplant with Mint Vinaigrette might be just the side dish you are searching for. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs $1.28 per serving. One portion of this dish contains roughly 3g of protein, 28g of fat, and a total of 307 calories. This recipe is liked by 18 foodies and cooks. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by Foodnetwork. It is perfect for The Fourth Of July. Head to the store and pick up black pepper, kosher salt, feta cheese, and a few other things to make it today. With a spoonacular score of 71%, this dish is solid. If you like this recipe, you might also like recipes such as Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant, Grilled Eggplant with Pomegranate Vinaigrette, and Grilled Eggplant With Yogurt and Mint.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
Freshly ground black pepper
2 eggplants (1 pound each), cut crosswise into 1/2-inch-thick slices
Small square feta cheese, for shaving
1 tablespoon finely chopped fresh mint, plus small leaves for garnish
Kosher salt
1 lemon
1/2 cup extra-virgin olive oil
1/4 cup finely chopped shallots
2 tablespoons white wine vinegar.jpg)
Equipment:
baking sheet
grill
bowl
whisk
peeler
Cooking instruction summary:
Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant. Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch. Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper. Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve. Photograph by Ray Kachatorian
Step by step:
1. Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
2. Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry.
3. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender.
4. Transfer to a platter as you finish each batch.
5. Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl.
6. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
7. Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.
8. Photograph by Ray Kachatorian
Nutrition Information:
covered percent of daily need
