Grilled Eggplant With Mint Marinade


  • 2 medium eggplants, cut across into 1/2-inch slices
  • 2 ½ teaspoons kosher salt
  • 1 ½ cups mint marinade (see recipe)
  • 2 tablespoons chopped fresh mint
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      75 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 3 grams protein; 1462 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Lay the eggplant slices out on paper towels and sprinkle with the salt. Let drain for 30 minutes. Rinse and pat dry. Place the eggplant in a bowl. Reserve 1/3 cup of the marinade and pour the rest over the eggplant, turning to coat it well. Set aside no longer than 30 minutes.
  2. Preheat a grill or broiler. Grill or broil the eggplant until browned and tender, about 5 minutes per side. Divide among 4 plates, drizzle with the reserved marinade and sprinkle with mint. Serve

1 hour 15 minutes

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