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Grilled and Marinated Eggplant

NapaStyle Wine Club Grilled and Marinated Eggplant NapaStyle Wine Club Grilled and Marinated Eggplant
About this Recipe
Although eggplant is available year round, it really is just coming into season. Look for dark rich and silky eggplants with no blemishes. I prefer to salt my eggplants as the recipe recommends, which removes some of the bitterness, but if you are short on time you can skip that step.
Ingredients
Serves: 6
  • 2 eggplants
  • 2 tbsp kosher salt
  • 1/2 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp sugar
  • 3 cloves garlic, minced
  • 2 tsp chili paste
  • 1 tbsp chopped parsley
  • 1 tsp chopped mint
  • gray salt
  • freshly ground black pepper
Directions
Preparation Time: 20 minutes
Cooking Time: 10 minutes

Remove the stem end from the eggplants. Cut each eggplant in half lengthwise, and slice into 3/4 inch half-moon slices. In a large mixing bowl, toss the eggplant with the kosher salt and let stand for about 15-20minutes. Rinse and dry the eggplant well, and toss with 2 tbsp of the olive oil, a pinch of gray salt, and a pinch of pepper.

Heat a grill pan over high heat. When the grill pan is hot, cook the eggplant slices until nicely marked on both sides. Meanwhile in a small mixing bowl, whisk the sugar and garlic into the vinegar, whisk in the chili paste and remaining olive oil. Add the herbs and check for seasoning.

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