Equipment
Ingredients
Eggplant Preparation
- 2 globe eggplant, sliced into 1cm thick rounds
- 10 g kosher salt
Mint Marinade
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g fresh mint, finely chopped
- 1 garlic, thinly sliced
- 2 g kosher salt
Nutrition (per serving)
Method
Place the sliced eggplant on a wire rack. Sprinkle both sides of the slices generously with the larger portion of kosher salt. Let them sit undisturbed to draw out bitter moisture and collapse the cellular structure.
Thoroughly pat the eggplant slices dry with paper towels, pressing firmly to remove the extracted liquid and excess salt.
Preheat a grill pan or outdoor grill to medium-high heat, approximately 200°C or 400°F.
Use a pastry brush to lightly coat both sides of the dried eggplant slices with half of the extra virgin olive oil.
Using tongs, place the eggplant slices on the hot grill. Cook in batches if necessary, grilling until they are tender and marked by the grates, about 3 to 4 minutes per side.
While the eggplant is grilling, whisk together the remaining olive oil, white wine vinegar, finely chopped fresh mint, sliced garlic, and the smaller portion of kosher salt in a large mixing bowl.
Immediately transfer the warm grilled eggplant slices into the mixing bowl with the marinade. Toss gently to ensure every slice is fully coated.
Allow the dressed eggplant to rest at room temperature to absorb the vinegar and herbaceous mint flavors before serving.
Chef's Notes
- Sweating the eggplant with kosher salt is crucial. It draws out excess moisture and collapses the spongy cell structure, preventing the slices from absorbing excessive oil during grilling.
- Always toss the eggplant with the marinade while the slices are still hot from the grill. The heat opens the pores of the vegetable, allowing it to drink in the acidic vinegar and aromatic mint deeply.
- This dish vastly improves as it sits. Preparing it three to four hours ahead of time yields a much more harmonious flavor profile than serving it immediately.
- Do not rinse the eggplant after salting; patting it dry with firm pressure is sufficient to remove the bitter liquid without waterlogging the flesh.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen over time. Bring to room temperature before serving.
Reheating: Best served at room temperature. Do not reheat.
