Spicy Grilled Eggplant with Red Pepper, Parsley, and Mint

Ingredients

• 1 large or 2 small globe eggplants
• 1-2 tsp. salt, to remove water from eggplant
• 1-2 T olive oil, to brush eggplant for grilling
• 2 T chopped parsley
• 2 T olive oil
• 2 tsp. red wine vinegar
• 2 tsp. fresh lemon juice
• 1 tsp. garlic puree or finely minced fresh garlic
• 1 tsp. Aleppo Pepper
• 1 tsp. Spike Seasoning

Directions

1. Trim off the stem end and rinse the eggplant, leaving the skin on. Slice it about 3/4 inch (2 cm) thick, and try to keep the pieces as even as possible so they cook at the same pace. If you’re using Asian eggplant, cut it on a diagonal for larger pieces.
2. Set the eggplant slices in one layer on double-thick paper towels, then season them with salt. Leave them for 20 minutes while moisture comes to the surface, then flip the slices, salt the second side, and let them stand for 20 minutes more. If you’re working with Asian eggplant, skip the salting.
3. As the eggplant drains, whisk together the olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike Seasoning. Chop the mint and parsley.
4. Heat a gas or charcoal grill to medium high. At that temperature, you should only be able to keep your hand over the heat for 3-4 seconds.
5. Once the second 20 minutes is up, place more paper towels over the eggplant and press firmly with your hands to push out the moisture.
6. Pat the eggplant dry. Spread the slices on a baking sheet, or on paper towels, and brush olive oil over both sides.
7. Put the eggplant on the grill and cook for 4-5 minutes on each side, turning the slices partway through each side if you’d like defined grill marks. Stay close here, because eggplant can move from browned to too dark fast.
8. When the eggplant is cooked, take it off the grill and arrange it in a single layer in a baking dish, or return it to the same baking sheet you used for oiling.
9. Drizzle a little of the spicy sauce over every slice, then leave the eggplant for 10-15 minutes so it can take in the sauce.
10. Move the eggplant to a serving plate and scatter the mint and parsley over the top.
11. Serve it warm or at room temperature.