This bright vinaigrette is good for a lot more than just grilled eggplant.
Recipe information
Total Time
5 minutes
Yield
Makes 4 servings
Ingredients
1 small garlic clove, finely chopped
1/3 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
3 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
Preparation
Step 1
Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
Step 2
Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld.
Step 3
DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.
