1 lb thin Italian or Asian eggplants cut into 1/4-inch thick rounds
5 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
0.25 cup chopped mint
2 tbsp small capers, rinsed
1
Preheat broiler.
2
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.
3
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.
Ingredients
1 lb thin Italian or Asian eggplants cut into 1/4-inch thick rounds
5 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
0.25 cup chopped mint
2 tbsp small capers, rinsed
Directions
1
Preheat broiler.
2
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.
3
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.