Chilli & Lime Grilled Eggplant

3 eggplants, cut in half lengthways and quartered
5 tbsp olive oil
2 tbsp fresh mint leaves, chopped
Juice & zest of 2 limes
2 tbsp maple syrup
2 tsp red chili, finely chopped
Salt & pepper to taste
Pomegranate seeds for garnish
Green salad of choice to serve

Combine olive oil, mint leaves, lime juice & zest, maple syrup and red chili in a small bowl. Whisk until combined.
Brush the mixture over the eggplant sides, season with salt & pepper and set aside.
When hot, griddle the eggplant slices for 4-5 minutes on each side until light brown and tender.
Serve with green salad of choice with a handful of pomegranates and an extra drizzle of lime & chili dressing.

Bon Appetit!

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