Garlic flavored, smoky eggplant topped with lots of chopped mint. Served on grilled baguette as an appetizer.
- 1 pound eggplant, cut in ¼-inch slices
- ⅓ cup Garlic Vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup chopped fresh mint
Combine all ingredients, except mint in a plastic bag and toss well to coat. Marinate at room temperature for up to 2 hours. Heat a grill or grill pan and cook 5 minutes per side, or until well browned and soft. Drizzle with remaining marinade and top with chopped mint.