Eggplants are great in many ways, even main courses with eggplants are perfect, think of stuffed ones like little boats, but the Grilled Eggplants with Mint are a really simple and quick side dish that you can further enrich with some chili pepper, for example, to give it an extra touch of flavor.
They are perfect to eat as an appetizer simply by placing them on a warm bruschetta maybe with some flakes of Grana or Parmesan cheese.
There are many eggplant side dish recipes but I think these grilled eggplants with mint beat them all, you must try them.
Below I leave you other delicious ideas with eggplants and then let’s go right under the photo to find out how to prepare these grilled mint eggplants!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Grilled Eggplants with Mint
The doses are for 3 oval purple eggplants, which would be suitable as a side dish for 6 people
- 3 oval black eggplants
- 3 cloves garlic
- 1 bunch mint
- 3 tablespoons extra virgin olive oil
- 1 fresh chili (optional)
- to taste coarse salt (to drain the eggplants only if needed)
Tools
- 1 Cast Iron Griddle
- 1 Tongs
- 1 Colander
Steps
Trim, wash, dry and if you want peel the eggplants.
Cut the eggplants into slices not too thin and if you are not sure they are bitter, place them in a colander alternating with coarse salt.
Place a weight on top and leave them like this for at least 30 minutes, then remove the salt and squeeze them.
Heat a cast iron griddle (or an electric grill) very well, brush the eggplant slices with a little oil.
Grill them for 2 or 3 minutes per side turning them gently with kitchen tongs.
As they are ready, place them on a plate.
Crush the garlic cloves with a garlic press, wash, dry, and cut the mint with scissors.
In a tray, make a layer of eggplants, sprinkle with some garlic, mint leaves, and if you want, also finely chopped fresh chili.
Drizzle with some extra virgin olive oil and if you haven’t salted the eggplants, salt them only now. If you salted them to drain, there’s no need to add more salt.
Continue to make layers of eggplants, garlic, mint, and oil until all the eggplant slices are used up.
The grilled mint eggplants are ready. If you want, you can cover them with a sheet of plastic wrap and place them in the refrigerator until it’s time to eat them.
Tips, Variations, and Storage
If you want, you can peel the eggplants.
You can add or not a fresh chili chopped together with the mint and garlic.
If you don’t like to taste garlic under your teeth, you can use garlic powder.
Grilled eggplants go well with dried oregano too.
The grilled mint eggplants can be stored in the refrigerator covered with plastic wrap for 3 days.
Other Recipes
If you want to see another type of recipe you can return to the HOME
FAQ (Questions and Answers)
Can grilled seasoned eggplants be frozen?
Grilled eggplants can be frozen in a freezer-safe airtight container but without seasoning, which should be added once thawed.
What to eat with grilled eggplants?
Along with the mint eggplants, you can also serve grilled peppers and zucchini to accompany meat or fish main dishes, or even some fresh ricotta cheese.
