Lemon-Mint Sauce

Melissa Hamilton

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

Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.

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.

DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.