Grilled Eggplant with Mint Sauce

Mulinciana ca’ sarsa ri menta

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

  • About


  • 2 eggplants
  • ½ cup mint, chopped
  • ¼ cup Italian flat-leaf par


Slice the eggplants with the skin on, grill on both sides and arrange on a platter, overlapping the slices. Place the mint, parsley, and garlic in a food processor. Add the olive oil, lemon juice, lemon peel, salt, and pepper, and pulse a few times to blend. Spoon the sauce over the eggplant, cover with plastic wrap and let marinate at least one hour or until ready to serve.