Grilled Italian Eggplant with Honey & Mint Vinaigrette
Temps de préparation
2 hours 35 minutes
Taille des portions
4
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Ingrédients
Préparation
This simple grilled marinated eggplant makes for a perfect summer side dish. Cross-hatching the flesh before grilling helps the tender eggplant soak up the zesty, olive-flecked vinaigrette even better. Serve this alongside grilled chicken or fish or include it as a part of a vegetarian feast.
*This recipe originally ran stateside on HexClad.com.
- Place a HexClad 12" Hybrid BBQ Grill Pan onto a charcoal or gas grill and preheat over medium-high heat.
- Using a sharp knife, score the cut flesh in a crosshatch pattern, about ½ inch/1¼ cm deep. Slice crosswise into 1-in/2½-cm-thick pieces and toss with ¼ cup/60 ml of the oil in a large bowl. Season with salt and pepper, rubbing seasoning into eggplant.
- Arrange half of eggplant and lemon cut side down on the preheated Grill Pan. Close the grill and grill until lemon is charred, 6 to 8 minutes; transfer to a rimmed baking sheet to cool. Continue to grill eggplant, covered, until very tender and charred in spots, 6 to 8 minutes more, turning a few times. Repeat with remaining eggplant.
- Transfer the eggplant to baking sheet with lemon and rest for 15 minutes; the eggplant stays intact best as it cools.
- Meanwhile, squeeze the two halves of the grilled lemon into a large bowl. Whisk in the remaining 3 tablespoons/45 ml olive oil, garlic, honey, aleppo, and ¾ teaspoon salt. Hand-tear each olive into 2 to 3 pieces, then stir into the vinaigrette. Season with more salt if desired.
- Add the eggplant to the vinaigrette along with the chopped mint then gently toss to combine. Marinate for at least 30 minutes or up to 2 hours at room temperature.
- When ready to serve, use a spoon to transfer the eggplant to a rimmed platter. Drizzle with any remaining vinaigrette, garnish with mint leaves and pinenuts and serve with remaining grilled lemon halves.
MAKE AHEAD
The marinated eggplant can be refrigerated for up to 3 days. Let come to room temperature for an hour or two before garnishing with fresh mint and serving.
