Grilled Zucchini Salad With Mint - cooking recipe

Ingredients

2 1/4 lbs thin eggplant, sliced lengthwise
2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 cup torn mint leaves
1 tbsp white wine vinegar

Preparation

Heat a large grill pan or skillet on medium heat. Brush the eggplant slices with olive oil. Cook in batches for 2-3 mins each side, until tender and golden. Arrange on a serving platter.
Sprinkle with the garlic and mint. Drizzle with vinegar, season to taste and toss lightly. Let stand to marinate for at least 1 hour before serving.