Broiled Eggplant with Capers and Mint
(from smitten kitchen)
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
Instructions1. 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.