2 medium eggplants, cut into 1/2 inch slices
2-1/2 teaspoons kosher salt
1-1/2 cups mint marinade (recipe follows)
2 tablespoons chopped fresh mint Mint Marinade
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup dry white wine
4 teaspoons chopped, fresh mint
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon kosher salt
fresh ground pepper to taste
Place the eggplant slices on paper towels, and sprinkle with salt. Let drain for 30 minutes. Rinse, pat dry, and pour one cup of marinade over eggplant slices. Let marinate for thirty minutes. Grill or broil the eggplant slices until tender, about five minutes each side. Drizzle with remaining marinade, and top with herbs.
Mint Marinade: Combine all ingredients in a bowl and wisk.