Grilled Marinated Eggplant with Mint

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The other day, the mint finally popped up in my garden. I couldn’t wait to cook something with it. And then I saw the perfect organic eggplant in the store and I knew just what to do. Many, many years ago I saw a recipe in Gourmet magazine (RIP) and ripped it out. I’ve made it a few times, and it’s so yum. So I’m creating a version of it for you and adding my own twist to it (a little less fuss, a little less sugar, and so forth).

It’s perfect for a party because you can make it in advance, and the flavor is so delicious everyone will ask you about it. You can cut it into bits and make a nice little appetizer with it, or you can just serve it as a cold side dish—kind of like a pickle, only much better. It would be DIVINE on an antipasto platter. But it’s also just good on its own. I think I ate the whole thing myself, actually.

Grilled Marinated Eggplant with Mint


  • 1 eggplant
  • Salt
  • 5 Tablespoons red wine vinegar
  • 2/3 cup olive oil
  • 1 clove garlic
  • ½ cup chopped fresh mint (I prefer apple mint)


1. Slice the eggplant, salt it, and let it sit for a half hour, then rinse and dry.

2. Grill it, but for LORD’S SAKE, don’t forget to oil either the eggplant or the grill, or it might stick the way it did for me. (Above photo is of the only good-looking piece). If you don’t want to grill it, you can sauté it on the stove.

3. Mix the vinegar, olive oil, clove of garlic, and chopped mint.

4. You can do one of three things at this point: Marinate it in the fridge for a day. Marinate it in the fridge for a few hours. Or—what I did—eat it immediately because you can’t wait. It’s all good!


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4 Responses to Grilled Marinated Eggplant with Mint

  1. maria d. May 8, 2013 at 8:21 am #

    hi maria, I am a cook as well. love yoga, don’t get to it much. I have mint growing like crazy and I love eggplant. will definitely try this. my mom used to make a pickled eggplant, which was very good, but the eggplant was not grilled or sautéed. it was cut in thin strips. can’t remember how it was prepped. maria

  2. Joan Aka Mimi Weed April 29, 2015 at 10:41 am #

    Oh I have that pickled eggplant recipe–given to me by an Italian cook(a good one too). May I post it here? Need to get it from my recipe box first.

  3. Erin April 29, 2015 at 10:54 am #

    This recipe is my idea of perfection! Grilled eggplant is so meaty and unctuous and smokey, and I love it with the tang of vinegar and the brightness of mint. I’m getting all drooly just thinking of eating this!! A little Aleppo pepper sprinkled over the top would be awesome too!

  4. J. M. May 12, 2015 at 11:49 am #

    Another for the repertoire — a Cajun-inspired version:
    Use small to medium slim eggplants and slice them in half lengthwise. Oil them all over and grill good and smoky. Scoop out insides, leaving enough “shell” to make a “boat.” Mash the pulp with garlic, s & p, finely chopped onions-bell pepper-celery, sauteed tender in bacon drippings, olive oil to taste. Sprinkle finely crumbled bacon on top of each, just before serving.
    Prepare a platter of shredded wilted salad greens & herbs (e.g., greenest part of romaine, fresh basil (Thai basil excellent), finely sliced green onion tops) sprinkled lightly with red wine vinegar. Serve the eggplants on the greens, warm or cold.

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