Grilled Italian Eggplant With Mint
|Ripe tomato||1 Small, seeded and chopped|
|Mint leaves||2 Teaspoon, thinly sliced|
|Olive oil||2 1⁄2 Tablespoon (1 Teaspoon Plus 1 Tablespoon)|
|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)|
In small bowl, stir tomato, sliced mint, 1 teaspoon oil, and a dash of salt and pepper.
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.