Grilled eggplant with hot red pepper flakes from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Notes about this recipe

  • L.Nightshade on September 06, 2013

    Well, this is just the quickest, easiest eggplant dish ever. I had a regular eggplant, sliced it into rounds, brushed with olive oil and popped it on the grill. A couple minutes each side and they were done. These had a wonderful texture, I almost want to describe them as pancake-like. The mint makes a big difference, and I think it's funny that it's not in the title of the dish. Delicious! Leftovers for lunch today were not too bad either!

  • westminstr on August 05, 2013

    I elected to make this last night based on the fact that it looked like one of the simplest eggplant recipes in the book! I had two largish Italian eggplants that I sliced into rounds. Lacking a grill, I roasted them in a hot oven. My eggplant slices looked a bit dry coming out of the oven, but after steaming in a covered dish with a bit of extra olive oil, these were downright luscious! I added a sprinkle of Maldon sea salt along with the chile pepper and mint. We really enjoyed these flavors with the eggplant. While I'm sure they would have been even better if grilled, it didn't take long for two pounds of eggplant to disappear with nary a trace. Good dish.

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