MARINATED EGGPLANT WITH CAPERS AND MINT

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Marinated Eggplant with Capers and Mint image

Provided by Maggie Ruggiero

Categories     Side     Broil     Marinate     Quick & Easy     Vinegar     Mint     Eggplant     Healthy     Vegan     Capers     Gourmet     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (hors d'oeuvre) servings

Number Of Ingredients 7

1 pound 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

Steps:

  • Preheat broiler.
  • Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
  • Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

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