Grilled Eggplant Rolls with Mint and Garlic Dressing

[Guest guest]

Grilled Eggplant Rolls with Mint and Garlic Dressing

Source: Recipezaar, originally from Taste magazine.

 

 

2 large eggplants

3 tablespoons (45 ml) olive oil

1 teaspoon sea salt

 

Dressing:

 

2 garlic cloves

2 tablespoons (30 ml) red wine vinegar

2 tablespoons (30 ml) extra virgin olive oil

1 cup mint leaves (loosely packed)

 

 

1. Slice the eggplant thinly.

 

2.Brush each slice with olive oil and place on a ridged grill plate or

barbecue.

 

3. Turn when the cooked side has some good marks on it.

 

4. Remove when the slices are they are soft and sprinkle with sea salt.

 

5. Make the dressing by finely chopping the garlic and mint and mixing

with the vinegar and olive oil. The wet ingredients will only coat the

mint.

 

6. Spread a little of the dressing on each slice of eggplant and roll

it up.

 

7. Drizzle any remaining dressing over the rolls.

 

8. Serve at room temperature.

 

 

Serves 6.