Grilled Eggplant with Mint Sauce

• 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.