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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 12 |
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Food editor Ruth Cousineau learned this technique in Seville; it ensures the eggplant maintains its shape and flavor perfectly. Ingredients:
1/4 cup sherry vinegar |
3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges |
3/4 teaspoon salt |
1 garlic clove, minced |
1/2 teaspoon dried oregano, crumbled |
1/8 teaspoon black pepper |
6 tablespoons extra-virgin olive oil |
2 tablespoons finely chopped fresh mint |
2 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
2. Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
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