Lemon-Mint Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup chopped fresh mint
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh flat-leaf parsley
- kosher salt, freshly ground pepper
- 1 small garlic clove, finely chopped
- coal-roasted eggplants
Preparation Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper. Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld. DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.
Preparation Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper. Spoon half of sauce onto a platter. Place eggplants on top, season with salt, and spoon remaining sauce over. Let sit 30 minutes to let flavors meld. DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.
