Skip Navigation Links Gourmet Foods > Recipes > Category >
Print version Grilled Eggplant with Fresh Mint and Balsamic
Vinegar This delicious dish is great on its own, or over grilled
slices of bread, as an appetizer.  3 eggplants (about 1 pound
each) 2 tablespoons extra-virgin olive oil plus a little
additional for brushing eggplant 3 medium onions, thinly sliced
28-ounce can of tomatoes 1 cup firmly packed, torn fresh mint
leaves 2 tablespoons balsamic vinegar 8 flat filets of
anchovies, minced  1. Prepare a very hot charcoal fire. 2. Cut
the top third of of each eggplant; reserve tops for another use.
Cut a thin slice of of the other end. Stand each eggplant on a
cut end. Peel one side of each eggplant (peeling away about one
quarter of the eggplant skin), and then peel the opposite side
(another one quarter of the skin). With each eggplant still
standing on its cut end, and the unpeeled flesh of each one
facing left and right, cut each eggplant into 8 vertical slices,
approximately 1/3 inch thick. The 2