Grilled Eggplant with Mint
- Heat grill pan or grill to medium-high. Grill eggplants, turning often until very soft, about 15 minutes.
- While eggplants grill, cook sliced garlic in olive oil in a small skillet over medium heat, 2-3 minutes. Remove from heat and add red pepper flakes and salt. Set aside.
- Remove eggplants from grill and trim ends off and split down the middle. Scrape the flesh with a fork, then drizzle with garlic oil and fresh mint.
Calories: 213kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 593mg | Potassium: 1074mg | Fiber: 14g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 1mg
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