Sunday, September 30, 2012

Marinated Eggplant with Capers and Mint

Eggplant, when roasted properly, is very succulent and velvety, while the skin remains chewy. It's awesome. This recipe is easy and would make a great addition to many summery meals.

Broiled Eggplant with Capers and Mint

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 TBSP extra-virgin olive oil, divided
2 TBSP red-wine vinegar
1/4 c chopped mint
2 TBSP small capers, rinsed

1. Preheat broiler. Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 TBSP oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
2. Stir together vinegar, mint, capers, 1/4 tsp salt, 1/2 tsp pepper, and remaining 3 TBSP oil and toss with warm eggplant. Marinate at least 20 minutes.
3. Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving. Serves 4 as a side.

1 comment:

Anonymous said...

So pleased you made this! I still haven't recovered from its rejection at my last group meeting!