Minted Eggplant Recipes

Steps:

• Stripe the eggplant with a vegetable peeler and cut into 1/2-inch-thick slices. Sprinkle the eggplant slices generously with salt, place in a colander and let sit 30 minutes. Rinse the eggplant under cold water and pat thoroughly dry.
• Meanwhile, combine the olive oil and garlic in a small glass cup, and microwave just until the oil is hot and bubbling, about 20 seconds. Whisk together the yogurt, mint, cumin, cayenne, 2 tablespoons water and salt to taste in a small bowl.
• Heat a grill pan over medium-high heat or prepare an outdoor grill for medium-heat cooking. Brush the eggplant slices on both sides with the oil and garlic mixture. Grill until the eggplant is browned and tender, moving and turning the slices frequently, about 15 minutes. Drizzle the mint sauce onto the eggplant slices.
• Per serving: Calories: 110; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 11 grams; Sugar: 5 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 130 milligrams

Steps:

• Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
• Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
• Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
• Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

Steps:

• Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
• Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

Steps:

• Grill 4 small Japanese eggplants over medium-high heat, turning, until very soft, 15 minutes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a small skillet over medium heat, 2 to 3 minutes. Remove from the heat; add a pinch of red pepper flakes. Trim the ends off the eggplant and split open. Scrape the flesh with a fork and season with salt. Top with the garlic oil and sliced mint.

Steps:

• Preheat broiler.
• Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
• Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

Steps:

• Preheat broiler
• Cut eggplants crosswise into 3/4-inch slices and arrange on baking sheets. Brush both sides lightly with oil and broil in batches about 4 inches from heat until golden brown, 3 to 4 minutes on each side.
• While eggplant is broiling, stir together lime juice, fish sauce, sugar, garlic, and mint until sugar is dissolved.
• Serve eggplant drizzled with sauce.

Steps:

• Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
• Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
• Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Steps:

• Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
• Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.