Grilled Eggplants with Fresh Mint and Balsamic Vinegar

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This appetizer is delicious on its own or served alongside toasted white bread. These eggplants also make a great side dish for any grilled main course.

Ingredients

Anchovies - 8 pieces
Eggplants - 3 pieces
Balsamic Vinegar - 1 fl oz
Olive Oil - 1 fl oz
Onion - 3 pieces
Baking Tomatoes - 28.2 oz
Fresh Mint - 4.1 oz

Step by Step guide

Step 1

Light the grill.

Step 2

Cut off the top third of each eggplant (set aside for another dish) and slice a thin round from the end. Cut the eggplants lengthwise into thin strips (no thicker than 8 mm). Immerse them in salted, gently boiling water for 2 minutes. Remove and lightly drizzle with olive oil.

Step 3

Place the eggplants on the grill in a single layer. Turn them every 2 minutes to prevent burning and ensure even cooking. They can be removed from the grill when they are golden brown. Arrange on a large platter (or several plates) in a single layer and season with salt and pepper on both sides. Transfer to a large bowl.

Step 4

Heat the olive oil in a large heavy-bottomed pot over medium heat. Sauté the chopped onion until golden (about 3 minutes). Drain the juice from the canned tomatoes (set aside for another dish) and add the tomatoes to the onion. Simmer for 1 minute. Season to taste.

Step 5

Pour the tomato-onion sauce over the eggplants. Add the mint leaves and drizzle with balsamic vinegar. Gently toss, trying to keep the eggplant slices intact. Allow to cool to room temperature and serve, sprinkling with chopped anchovies just before serving.