2000s Recipes + Menus
Marinated Eggplant with Capers and Mint
Serves4 (hors d’oeuvre)
- Active time:15 min
- Start to finish:45 min
July 2008
Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.
- 1 lb 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
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Preheat broiler.
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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.
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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.
Cooks’ note: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.
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