Broiled Eggplant with Mint Vinaigrette

1. 1

   In a small bowl, whisk together the vinegar, lemon juice, honey and 1/4 teaspoon of salt.

2. 2

   Add 4 tablespoons of the oil and whisk until combined.

3. 3

   Stir in the chopped mint.

4. 4

   Taste and adjust the seasonings.

5. 5

   Set aside.

6. 6

   Preheat the broiler and lightly oil a baking sheet.

7. 7

   Cut the eggplant into 1/2-inch-thick slices.

8. 8

   Brush the remaining 2 tablespoons oil on both sides of the eggplant slices and transfer to the baking sheet.

9. 9

   Broil the eggplant 5 to 6 inches from the heat until golden and cooked through, flipping halfway through, about 10 minutes.

10. 10

    To serve, arrange the eggplant on a serving platter and spoon some of the mint vinaigrette over the eggplant.

* Per serving · 4 servings · Values may vary.

No additional tips available.