This bright vinaigrette is good for a lot more than just grilled eggplant.
Recipe information
Total Time
5 minutes
Yield
4 Servings
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 (click for recipe)
Need to make a substitution?
Preparation
Step 1
Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
Step 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.
Step 3
DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 170 Fat (g) 19 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 125