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Peel the skin off the entire eggplant and cut it into discs that are about 1/4 inch thick.
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Place the eggplant discs into large serving bowl and cover them evenly and liberally with 3 tbsp sea salt. This will remove the bitter flavor that is normally associated with eggplant.
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Set the eggplant aside for 30 minutes to an hour, so that the sea salt can “pull” the bitterness out.
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While the eggplant is in the brine, add coconut oil to a large saucepan and sauté the onions and garlic until they are translucent and fragrant.
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Add the ground pork into the onion and garlic mix and brown it.
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Once the meat is brown, add in the diced onions and mushrooms. Warm them through and turn down the heat to low.
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Add fresh chopped mint to the Bolognese and mix it well.
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By this time, the eggplant should be good. Place it under cold running water and rinse the salt off each disc.
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Using your grill, grill each slice of eggplant for about 5-7 minutes or until it is soft yet firm (similar in texture to a cooked mushroom).
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Once you’ve grilled the eggplant, lay 2-3 discs on each plate and top with pork and mint Bolognese. Then garnish the dish with fresh chopped mint.