Tossed with fresh mint for added brightness, this barbecued eggplant boasts a wonderfully-rich and smoky flavor.
2 medium Italian eggplants
Olive oil, for basting
¾ cup extra virgin olive oil
Juice and zest from 1 lemon
2 tablespoons balsamic vinegar
1-2 teaspoons sugar
4 tablespoons very coarsely chopped mint
Sea salt and fresh ground pepper
1. Prepare the dressing: Whisk olive oil, lemon zest and juice and balsamic vinegar in a small bowl. Add in sugar, salt and pepper and check for taste (it should be fairly sweet). Add in half of the chopped mint and set aside.
2. Preheat a gas or charcoal grill to medium-high heat. Cut each eggplant lengthwise into about 8 thin slices about ¼-inch thick, then brush each liberally with olive oil. Lay on the grill, cooking each side about 2-3 minutes until golden brown and slightly charred.
3. Arrange the slices on a large platter and spoon dressing over top. Cover and set aside to allow eggplant to soak up the dressing. Sprinkle with the remaining mint and serve warm or at room temperature.