With only two weeks left to go until I go back to work, I am savoring every moment of free time I’ve got. This means trips to the splash pad, long walks in the evening, play dates, and firing up the grill as much as possible.
I found a recipe for grilled egg plant with a mint vinaigrette in a Food Network magazine that looked like it was packed with flavor. Mint, lemon, smokey grilled egg plant, feta cheese….need I say more?
Summer is all about grilled veggies and light, refreshing food. This recipe definitely fits the summer food criteria!
- 2 eggplants (1 pound each), cut crosswise into 1/2-inch-thick slices
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 lemon
- 2 tablespoons white wine vinegar
- 1/4 cup finely chopped shallots
- 1 tablespoon finely chopped fresh mint, plus small leaves for garnish
- 1/4 cup crumbled feta cheese
- 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 and crumbled feta cheese. Sprinkle with pepper and serve.