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

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Instructions

1. Whisk garlic, oil, parsley, mint, and lemon juice in a medium bowl; season with salt and pepper.
2. 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.
3. DO AHEAD: Lemon-Mint Sauce can be made 2 hours ahead. Cover and chill.