MARINATED EGGPLANT WITH CAPERS AND MINT

 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.

MARINATED EGGPLANT WITH CAPERS AND MINT

Leave a Reply

Your email address will not be published. Required fields are marked *