Fresh Eggplant with Mint Marinade

Try this grilled eggplant recipe with mint marinade. The fresh mint marinade makes the eggplant moist so it’s not on the dry side like plain grilled eggplant.


  • 1 1/2 lbs. eggplant
  • 1/2 cup olive oil
  • 2 cloves minced garlic


  • 1 cup chopped fresh mint, firmly packed
  • 1/2 cup white wine vinegar
  • 2 tsp. sugar
  • 1 Tbsp. water
  • Salt and pepper to taste


Remove the ends of the eggplant, peel and cut widthwise into 1/4 inch disks. Place in a colander and sprinkle with salt. Set aside for about 30 minutes. Meanwhile, mix the olive oil and garlic in a small bowl and set aside. Rinse the eggplant slices and pat dry, gently pressing to remove any excess liquid. Place on a foil-lined cookie sheet and brush both sides with olive oil. Cook in a preheated broiler or on an outdoor grill, turning once. Remove from the oven or grill when both sides are browned, about 3 minutes on each side. Combine marinade ingredients in a bowl. Place the cooked eggplant in a baking dish. Add the mint marinade, sprinkle with salt and pepper, cover and let sit for about 1 hour before serving.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at