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Zana · April 16, 2007

This is one that was from well-known Chef Michael Bonacini of Toronto. Yummmmm....hmmmm...definitely time for some eggplant.
~Zana~

Mint and Chili Grilled Eggplant

by Michael Bonacini
Look for firm, smooth-skinned eggplants.

1 Roma or Sicilian Eggplant
Extra Virgin olive oil
1cup extra virgin olive oil
1/3 cup red wine vinegar
1 tsp Garlic, finely chopped
1 shallot, finely chopped
2 celery stalks, sliced
1 piece chili pepper, sliced
10 leaves basil, torn
20 leaves mint, torn
1 tbsp Sugar
1 tbsp kosher salt
3 turns fresh ground pepper

1. Combine the cup of olive oil, red wine vinegar, garlic, shallot, celery stalks, chili peppers, basil, mint, sugar, salt and pepper in a mixing bowl and reserve.
2. Slice the eggplant into ½ inch slices leaving the skin on. Salt the eggplant and let stand until it begins to sweat. This is the bitter juice that we want to extract; pat dry with paper towel.
3. Brush liberally with olive oil and grill over high heat. While the eggplant is grilling, continue to brush with olive oil, but being very careful not to apply too much oil as to flare up the grill. You may wish to use a cast iron pan or a grill pan to achieve the same results.
4. The eggplant is cooked when the flesh is soft and tender, approximately 2 to 4 minutes each side.
5. Remove the eggplant to a serving platter and while the eggplant is still hot pour the marinade over the eggplant and garnish with some extra torn mint. It is best to marinate these eggplants at least 1 hour before you need them but no more than 4 hours as they will turn soft and lose texture.

Mint Chili Grilled Eggplant with Tomato & Feta Cheese
1 ripe tomato, thinly sliced
1/4 cup feta goat cheese
Drizzle olive oil
6 black olives
6 leaves fresh mint
Twist cracked black pepper

1. On 2 clean plates, lay down 5 or 6 slices of very thinly sliced ripe tomatoes.
2. On top of the tomato, place a nice slice of mint & chili grilled eggplant, crumble with feta cheese, drizzle with olive oil and sprinkle with black olives.
3. Finally add some torn fresh mint leaves, a twist of cracked black pepper and serve.

April 16, 2007	#28
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	This is one that was from well-known Chef Michael Bonacini of Toronto. Yummmmm....hmmmm...definitely time for some eggplant. ~Zana~ Mint and Chili Grilled Eggplant by Michael Bonacini Look for firm, smooth-skinned eggplants. 1 Roma or Sicilian Eggplant Extra Virgin olive oil 1cup extra virgin olive oil 1/3 cup red wine vinegar 1 tsp Garlic, finely chopped 1 shallot, finely chopped 2 celery stalks, sliced 1 piece chili pepper, sliced 10 leaves basil, torn 20 leaves mint, torn 1 tbsp Sugar 1 tbsp kosher salt 3 turns fresh ground pepper 1. Combine the cup of olive oil, red wine vinegar, garlic, shallot, celery stalks, chili peppers, basil, mint, sugar, salt and pepper in a mixing bowl and reserve. 2. Slice the eggplant into ½ inch slices leaving the skin on. Salt the eggplant and let stand until it begins to sweat. This is the bitter juice that we want to extract; pat dry with paper towel. 3. Brush liberally with olive oil and grill over high heat. While the eggplant is grilling, continue to brush with olive oil, but being very careful not to apply too much oil as to flare up the grill. You may wish to use a cast iron pan or a grill pan to achieve the same results. 4. The eggplant is cooked when the flesh is soft and tender, approximately 2 to 4 minutes each side. 5. Remove the eggplant to a serving platter and while the eggplant is still hot pour the marinade over the eggplant and garnish with some extra torn mint. It is best to marinate these eggplants at least 1 hour before you need them but no more than 4 hours as they will turn soft and lose texture. Mint Chili Grilled Eggplant with Tomato & Feta Cheese 1 ripe tomato, thinly sliced 1/4 cup feta goat cheese Drizzle olive oil 6 black olives 6 leaves fresh mint Twist cracked black pepper 1. On 2 clean plates, lay down 5 or 6 slices of very thinly sliced ripe tomatoes. 2. On top of the tomato, place a nice slice of mint & chili grilled eggplant, crumble with feta cheese, drizzle with olive oil and sprinkle with black olives. 3. Finally add some torn fresh mint leaves, a twist of cracked black pepper and serve.