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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This bright vinaigrette is good for a lot more than just grilled eggplant. Ingredients:
1 small garlic clove, finely chopped |
1/3 cup extra-virgin olive oil |
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup chopped fresh mint |
3 tablespoons fresh lemon juice |
kosher salt, freshly ground pepper |
coal-roasted eggplants |
Directions:
1. Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
2. Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld.
3. DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.
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