Chargrilled Eggplant With Mint Recipe

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Eggplant and mint are perfectly paired in this tasty side dish.

To Prep 0:15 | To Cook 0:15 | INGREDIENTS 8 | DIFFICULTY EASY | SERVINGS 8  


600g Lebanese eggplants, thinly sliced lengthways
Olive oil, to brush
60ml (1/4 cup) extra virgin olive oil
2 tablespoons fresh lemon juice
3 teaspoons finely grated lemon rind
1 loaf ciabatta, halved horizontally
1/2 cup fresh mint leaves, torn
300g fresh ricotta, crumbled


Energy 945kJ
Fat saturated 4.00g
Fat Total 13.00g
Carbohydrate Total 19.00g
Dietary Fibre 2.50g
Protein 7.50g

Step 1
Preheat a barbecue grill or chargrill on medium. Brush both sides of the eggplant with olive oil. Cook for 2-3 minutes each side or until tender. Transfer to a large bowl.

Step 2
Add the extra virgin olive oil, lemon juice and lemon rind to the eggplant. Toss to combine. Season with salt and pepper.

Step 3
Preheat grill on high. Toast the ciabatta under the grill for 3-4 minutes each side or until golden. Cut into large pieces.

Step 4
Add mint and ciabatta to the eggplant mixture and combine. Transfer to a serving platter. Top with the ricotta to serve.


Make it ahead: Prepare this recipe to the end of step 1 up to 1 day ahead. Cover and store in the fridge. Remove from the fridge 1 hour before serving. Continue from step 2, 15 minutes before serving.

Australian Good Taste – August 2009 , Page 88
Recipe by Alison Roberts

Photography by Steve Brown

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