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
-
Accompaniment:
crisp rosemary flatbread
-
Preheat broiler.
-
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.
-
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.
Recipe by
Maggie Ruggiero
Photograph by
Mikkel Vang