Grilled Eggplant Agrodolce With Mint & Fresno Pepper

1. 1

   Sprinkle both sides of the eggplant slices with salt and place them between paper towels. Press gently to remove moisture.

2. 2

   Grill the eggplant and peppers over medium-hight heat for 2 to 3 minutes per side, or until the eggplant flesh is golden brown and the peppers are charred.

3. 3

   Remove the charred skin from the peppers. Cut the peppers in half, lengthwise, and scrape out most of the seeds, unless you want your finished dish to be very spicy. Coarsely chop the peppers.

4. 4

   In a large bowl, whisk together the sugar, vinegar, and olive oil. Season with about 1/2 teaspoon kosher salt, or to taste, and a few twists of black pepper. Add the eggplant, peppers, and mint to the bowl and toss. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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