NEW YORK (CBSNewYork) – Looking for a vegetarian dish that’ll punch up your dinners? Tony and Stephanie Tantillo have you covered.
Grilled eggplant marinated with Mint
1 small eggplants, sliced thin
2 oz. extra virgin olive oil
2 cloves garlic, minced
½ cup mint leaves
3-4 leaves of Treviso
Grill eggplant, brushed with salt and oil until slightly translucent
In a medium sauté pan, combine oil and garlic and cook until garlic is slightly translucent and remove from heat
Toss eggplant with garlic oil and mint just before serving over bed of Treviso.
(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)