Ingredients

  • 2 1/4 pounds eggplant (thin, sliced lengthwise)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic (thinly sliced)
  • 1/2 cup mint leaves (torn)
  • 1 tablespoon white wine vinegar

Directions

  1. Heat a large grill pan or skillet on medium heat. Brush the eggplant slices with olive oil. Cook in batches for 2-3 mins each side, until tender and golden. Arrange on a serving platter.
  2. Sprinkle with the garlic and mint. Drizzle with vinegar, season to taste and toss lightly. Let stand to marinate for at least 1 hour before serving.
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NutritionView more

130Calories
Sodium0%DV5mg
Fat11%DV7g
Protein6%DV3g
Carbs5%DV16g
Fiber32%DV8g

PER SERVING *

Calories130Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat1g5%
Trans Fat
Cholesterol
Sodium5mg0%
Potassium610mg17%
Protein3g6%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate16g5%
Dietary Fiber8g32%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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