Marinated Eggplant with Capers and Mint |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything. Ingredients:
1 pound thin italian or asian eggplants (2 to 3), cut into 1/4-inch-thick rounds |
5 tablespoons extra-virgin olive oil, divided |
2 tablespoons red-wine vinegar |
1/4 cup chopped mint |
2 tablespoons small capers, rinsed |
crisp rosemary flatbread |
Directions:
1. Preheat broiler.
2. Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
3. Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.
4. Cooks' note: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.
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