Eggplant with Mint Marinade


  • 1 1/2 lbs. eggplant
  • 1/2 cup olive oil
  • 2 cloves minced garlic
  • Marinade
  • 1 cup chopped fresh mint, firmly packed
  • 1/2 cup white wine vinegar
  • 2 tsp. sugar
  • 1 Tbsp. water
  • Salt and pepper to taste


Remove the ends of the eggplant, peel and cut widthwise into 1/4 inch disks. Place in a colander and sprinkle with salt. Set aside for about 30 minutes. Meanwhile, mix the olive oil and garlic in a small bowl and set aside. Rinse the eggplant slices and pat dry, gently pressing to remove any excess liquid. Place on a foil-lined cookie sheet and brush both sides with olive oil. Cook in a preheated broiler or on an outdoor grill, turning once. Remove from the oven or grill when both sides are browned, about 3 minutes on each side. Combine marinade ingredients in a bowl. Place the cooked eggplant in a baking dish. Add the mint marinade, sprinkle with salt and pepper, cover and let sit for about 1 hour before serving.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at

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