• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Eggplant with Fresh Mint and Balsamic Vinegar

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 3 Eggplants, (1 pound) sliced
  • -lengthwise
  • 2 tb Olive oil
  • 3 Onions, sliced
  • 1 cn (28-ounce) Italian plum
  • -tomatoes, drained and
  • -crushed
  • 1 c Tightly packed torn mint
  • -leaves
  • 2 tb Balsamic vinegar
  • 8 Flat anchovies

 Directions

Recipe By : Taste Show # TS4751

Preheat a grill or a stovetop grill over high heat. In a pot of boiling,
salted water blanch eggplant slices for 2 minutes without crowding; you may
have to do this in batches. Drain on paper towels and pat dry. Brush with
olive oil and grill, covered, until slightly charred and cooked through,
about 4 minutes per side. Season to taste with salt and pepper and transfer
to a serving bowl.

Heat oil in a saucepan and saute onions just until softened. Add tomato,
heat to a simmer and cook for 1 minute. Pour over eggplant. Sprinkle with
mint and balsamic. Toss carefully, trying to keep slices whole. Set aside
to marinate at room temperature for at least 10 minutes. Top decoratively
with anchovies before serving.

Yield: 6 appetizer servings

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