Equipment
Ingredients
Eggplant Prep
- 700 g eggplant, sliced into 1.5 centimeter rounds
- 10 g kosher salt
Mint Marinade
- 60 ml extra virgin olive oil
- 45 ml fresh lemon juice
- 15 g fresh mint, finely chopped
Nutrition (per serving)
Method
Arrange the eggplant slices in a single layer on a baking sheet. Sprinkle evenly with the kosher salt. Let sit at room temperature for 20 minutes to draw out bitter moisture and soften the flesh.
Use paper towels to pat the eggplant slices completely dry on both sides, firmly wiping away the expelled dark liquid and excess surface salt.
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped fresh mint until thoroughly combined.
Preheat the grill or grill pan to medium-high heat, about 200°C/400°F. Grill the eggplant slices for 4 to 5 minutes per side. Cook until deeply charred grill marks appear and the flesh is entirely tender.
Transfer the steaming hot eggplant slices directly from the grill into the mixing bowl containing the mint marinade. Toss gently to coat. Let rest for at least 10 minutes before serving so the eggplant can absorb the liquids.
Chef's Notes
- Salting the eggplant alters its cellular structure, acting almost like a dry brine. This allows it to cook more evenly, hold its shape on the grill, and absorb the marinade without becoming overly greasy.
- Tossing the eggplant in the marinade while it is steaming hot is non-negotiable. The heat expands the cellular structure, allowing the slices to drink in the lemon and mint flavors instantly like a sponge.
- Do not rush the grilling process or fear a dark char. Achieving deep grill marks adds a necessary bitter and smoky contrast that beautifully balances the bright, acidic mint marinade.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve after a day in the refrigerator.
Reheating: Serve cold or at room temperature. Do not reheat.
