Imagine a dish that combines the smoky char of perfectly grilled vegetables with the bright, fresh essence of mint and the rich complexity of balsamic vinegar. This Grilled Eggplant with Fresh Mint and Balsamic Vinegar is not just a side dish—it's a culinary journey that will transport your taste buds straight to the sun-drenched hills of Italy. Whether you're a seasoned cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 1/4 cup fresh mint, chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Wash the eggplants thoroughly under cold water to remove any dirt. Slice the eggplants into 1/2-inch thick rounds. This thickness will ensure they grill nicely while maintaining their shape.
- In a small bowl, combine the balsamic vinegar and olive oil. Whisk them together until well blended. This mixture will serve as a marinade and dressing for the grilled eggplant.
- Place the sliced eggplants in a large bowl or on a baking sheet. Drizzle the balsamic vinegar and olive oil mixture over the eggplant slices, ensuring they are evenly coated. Use your hands or a spatula to toss the eggplants gently, making sure each slice is covered. Season with salt and pepper to taste.
- Preheat your grill to medium-high heat. If you are using a grill pan, place it on the stove over medium-high heat and allow it to warm up for a few minutes.
- Once the grill is hot, arrange the marinated eggplant slices in a single layer on the grill grates or grill pan. Avoid overcrowding to ensure even cooking. Grill the eggplant for about 5-7 minutes on one side, or until grill marks appear and the slices are tender.
- Carefully flip the eggplant slices using tongs and grill for an additional 5-7 minutes on the other side. The eggplant should be soft and have a nice char.
- Once grilled to your liking, remove the eggplant from the grill and transfer it to a serving platter. While the eggplant is still warm, sprinkle the chopped fresh mint over the top for a burst of flavor and freshness.
- Drizzle any remaining balsamic vinegar and olive oil mixture over the grilled eggplant for added flavor. Adjust the seasoning with more salt and pepper if desired.
- Serve the grilled eggplant warm as a delicious side dish or as part of a larger Italian-inspired meal. Enjoy your flavorful and healthy creation!
Tips
- Choose the Right Eggplant: Select firm, glossy eggplants with smooth, unblemished skin for the best texture and flavor.
- Slice Consistently: Aim for 1/2-inch thick rounds to ensure even cooking and prevent burning or uneven grilling.
- Don't Skip the Marinating: The balsamic and olive oil mixture not only adds flavor but helps prevent the eggplant from sticking to the grill.
- Preheat Your Grill: A medium-high heat is crucial for achieving those beautiful grill marks and tender interior.
- Give Space: Avoid overcrowding the grill to ensure each slice cooks evenly and develops a nice char.
- Watch the Timing: 5-7 minutes per side is typically perfect, but keep an eye on your eggplant to prevent burning.
- Fresh Mint is Key: Add the chopped mint just before serving to maintain its vibrant flavor and aroma.
- Serve Warm: Grilled eggplant is best enjoyed immediately while it's still warm and at its most flavorful.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
