Grilled eggplant with fresh mint and balsamic vinegar

4 servings

30 minutes

Grilled eggplants with fresh mint and balsamic vinegar are an elegant dish of Italian cuisine that combines rich aromas of Mediterranean ingredients. Historically, Italians value simplicity and natural flavors, and this recipe beautifully reflects their gastronomic philosophy. Tender strips of eggplant infused with the smoky aroma of the grill serve as a perfect base for a light tomato-onion sauce that adds richness to the dish. Refreshing mint adds a subtle spicy note, while balsamic vinegar enhances the sweetness of the vegetables. Topped with chopped anchovies, the eggplants transform into a sophisticated appetizer that can be served as a standalone dish or alongside fish and meat. This light yet expressive dish pairs especially well with a glass of white wine and warm Italian bread.

Energy value per serving

• Calories: 222.5
• Proteins: 9.6g
• Fats: 8.9g
• Carbohydrates: 26.7g

Ingredients

• Anchovies: 8 pc
• Eggplants: 3 pc
• Balsamic vinegar: 30 ml
• Olive oil: 30 ml
• Onion: 3 pc
• Canned tomatoes: 800 g
• Fresh mint: 115 g

Cooking steps

1. Light a fire for the grill.

2. Cut off a third from the top of each eggplant (set aside for another dish) and a thin slice from the end. Slice the eggplants lengthwise into thin strips (no thicker than 8 mm). Immerse them in salted, gently boiling water for 2 minutes. Remove and lightly drizzle with olive oil.

   Required ingredients:

   • Eggplants: 3 pieces
   • Olive oil: 30 ml

3. Place the eggplants on the grill in a single layer. Turn them every 2 minutes to prevent burning and ensure even cooking. They can be removed from the heat when they turn brown-golden. Arrange on a large plate (or several plates) in a single layer and season with salt and pepper on both sides. Transfer to a large bowl.

   Required ingredients:

   • Eggplants: 3 pieces
   • Olive oil: 30 ml

4. Heat olive oil in a large pot over medium heat. Sauté chopped onion until golden (about 3 minutes). Drain the juice from canned tomatoes (reserve for another dish) and add the tomatoes to the onion. Simmer for 1 minute. Season to taste.

   Required ingredients:

   • Onion: 3 pieces
   • Canned tomatoes: 800 g
   • Balsamic vinegar: 30 ml

5. Pour the eggplants with the prepared tomato-onion sauce. Add mint leaves and drizzle with balsamic. Gently mix, trying to keep the eggplant petals intact. Let cool to room temperature and serve, sprinkling with chopped anchovies just before serving.

   Required ingredients:

   • Eggplants: 3 pieces
   • Fresh mint: 115 g
   • Anchovies: 8 pieces
   • Balsamic vinegar: 30 ml