Photo by Iain Bagwell; written by Amy Machnak
Time: 1 1/4 hours. If you’re serving these vegetables with grilled ribs, grill the vegetables first. They’re good eaten at room temperature.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This July.”
In a bowl, dissolve 2 tbsp. salt in 3 qts. water. Cut eggplant crosswise into 1/2-in. slices. Put slices in salted water; top with a plate or pot lid to submerge. Let sit 30 minutes.
Meanwhile, prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Drain eggplant on a kitchen towel. Arrange eggplant and tomatoes on a baking sheet. Brush all over with 1/2 cup oil.
Grill tomatoes, covered, turning once, until grill marks appear, 2 to 3 minutes per side. Transfer to a plate and set aside.
Grill eggplant (in batches if necessary), covered, turning occasionally, until browned all over and tender to the bite, 5 to 8 minutes. Arrange on a large platter.
In a blender or food processor, purée remaining 1/2 cup olive oil, the lemon juice, 1/2 cup mint leaves, the garlic, remaining 1/2 tsp. salt, the pepper, and mustard.
Drizzle three-fourths of dressing over eggplant. Arrange tomatoes on eggplant, drizzle them with remaining dressing, and top with remaining 1/2 cup mint. Season to taste with more salt.
Make ahead: Prepare recipe through step 5 up to 3 hours ahead, cover, and hold at room temperature. Assemble just before serving.
Note: Nutritional analysis is per serving.
0 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.