Garlicky Marinated Eggplant

Directions

1. 1
   Sprinkle the eggplants on both sides with 1 tablespoon of kosher salt.
2. 2
   Arrange the slices on a wire rack set over a rimmed baking sheet and let stand for 30 minutes.
3. 3
   Blot the eggplant slices with paper towels.
4. 4
   In a large nonstick skillet, heat 2 tablespoons of the pure olive oil until shimmering.
5. 5
   Add 4 or 5 slices of eggplant and cook over high heat, turning occasionally, until tender and well browned, about 6 minutes.
6. 6
   Transfer the eggplant to a wire rack lined with paper towels and blot off any excess oil.
7. 7
   Repeat with the remaining eggplant slices and pure olive oil.
8. 8
   In a bowl, combine the garlic, mint, oregano and a pinch of salt.
9. 9
   Arrange 4 eggplant slices in a layer in a small ceramic or glass dish.
10. 10
    Sprinkle with 1 teaspoon of the herb mixture, then drizzle with 1 teaspoon of the extra-virgin olive oil.
11. 11
    Repeat with the remaining eggplant, herbs and oil.
12. 12
    Press a sheet of plastic directly on the eggplant; let stand at room temperature for at least 2 hours or refrigerate for up to 2 days.
13. 13
    Bring to room temperature before serving.