Marinated Eggplant with Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these eggplant slices on crusty Italian bread spread with a mild, earthy cheese such as a fresh goat cheese. Active time: 30 min Start to finish: 8 3/4 hr (includes marinating) Ingredients:
1 1/2 lb small purple italian or white eggplants (about 3), trimmed and cut lengthwise into 1/8-inch-thick slices |
1 1/4 teaspoons salt |
5 tablespoons red-wine vinegar |
1 teaspoon sugar |
1 garlic clove, thinly sliced |
1/2 cup finely chopped fresh mint |
2/3 cup extra-virgin olive oil |
Directions:
1. Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
2. Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
3. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.
4. Cooks' note: Eggplant can be marinated up to 24 hours.
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