Grilled Eggplant With Mint Marinade

• 2 medium eggplants, cut across into 1/2-inch slices
• 2 1/2 teaspoons kosher salt
• 1 1/2 cups mint marinade (see recipe)
• 2 tablespoons chopped fresh mint

1. Lay the eggplant slices out on paper towels and sprinkle with the salt.
2. Let drain for 30 minutes.
3. Rinse and pat dry.
4. Place the eggplant in a bowl.
5. Reserve 1/3 cup of the marinade and pour the rest over the eggplant, turning to coat it well.
6. Set aside no longer than 30 minutes.
7. Preheat a grill or broiler.
8. Grill or broil the eggplant until browned and tender, about 5 minutes per side.
9. Divide among 4 plates, drizzle with the reserved marinade and sprinkle with mint.
10. Serve

eggplants, kosher salt, mint marinade, fresh mint

Taken from cooking.nytimes.com/recipes/5006 (may not work)