Lemon-Mint Sauce

Name: Lemon-Mint Sauce
Cook time: 5 minutes
Total time: 5 minutes
Yield: Makes 4 servings
Ingredients: 1 small garlic clove, finely chopped; 1/3 cup extra-virgin olive oil; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup chopped fresh mint; 3 tablespoons fresh lemon juice; Kosher salt, freshly ground pepper; Coal-Roasted Eggplants

By Melissa Hamilton and Christopher Hirsheimer

June 10, 2013

This bright vinaigrette is good for a lot more than just grilled eggplant.

Recipe information

Total Time
5 minutes
Yield
Makes 4 servings

Ingredients

1 small garlic clove, finely chopped

1/3 cup extra-virgin olive oil

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh mint

3 tablespoons fresh lemon juice

Kosher salt, freshly ground pepper

Coal-Roasted Eggplants

Preparation

Step 1
Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
Step 2
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.
Step 3
DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.

TagsCondiment Dairy Free Gluten Free Nut Free Vegetarian Vegan Quick Easy Bon Appétit

Recipe notes

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