You are here

Grilled Italian Eggplant With Mint

Western.Chefs's picture
Ingredients
  Ripe tomato 1 Small, seeded and chopped
  Mint leaves 2 Teaspoon, thinly sliced
  Olive oil 2 1⁄2 Tablespoon (1 Teaspoon Plus 1 Tablespoon)
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Italian eggplants 2 Small, cut lengthwise into 1/2 inch thick slices
  Arugula 1 Bunch (100 gm), trimmed
  Mint sprigs 3 (For Garnish)
Directions

In small bowl, stir tomato, sliced mint, 1 teaspoon oil, and a dash of salt and pepper.
Set aside.
Prepare outdoor grill or heat 10 inch grill pan over medium heat until hot.
Meanwhile, brush 1 side of each eggplant slice, using 1 tablespoon olive oil in total; sprinkle with the salt and pepper.
Add eggplant, oil side down, to grill pan, and cook 10 minutes.
Brush with remaining olive oil and turn slices over.
Cook eggplant 5 minutes longer or until browned and cooked through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.064705
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 386 Calories from Fat 340

% Daily Value*

Total Fat 39 g59.3%

Saturated Fat 5.3 g26.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522 mg21.8%

Total Carbohydrates 10 g3.3%

Dietary Fiber 4.1 g16.6%

Sugars 4.4 g

Protein 4 g8.1%

Vitamin A 76.3% Vitamin C 53%

Calcium 21.1% Iron 16.2%

*Based on a 2000 Calorie diet

0 Comments

Grilled Italian Eggplant With Mint Recipe