Minted Eggplant

Name: Minted Eggplant
Ingredients: 14 cup sherry wine vinegar; 3 medium eggplants, trimmed and each cut lengthwise into 8 wedges (2 pounds total); 34 teaspoon salt; 1 garlic clove, minced; 12 teaspoon dried oregano, crumbled; 18 teaspoon black pepper; 6 tablespoons extra virgin olive oil; 2 tablespoons finely chopped of fresh mint; 2 tablespoons finely chopped fresh flat-leaf parsley

9 ingredients

8 steps

Ingredients

14 cup sherry wine vinegar
3 medium eggplants, trimmed and each cut lengthwise into 8 wedges (2 pounds total)
34 teaspoon salt
1 garlic clove, minced
12 teaspoon dried oregano, crumbled
18 teaspoon black pepper
6 tablespoons extra virgin olive oil
2 tablespoons finely chopped of fresh mint
2 tablespoons finely chopped fresh flat-leaf parsley

Directions

1

Special equipment: a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert.
2

Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid).
3

Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes.
4

Transfer basket to sink and let eggplant drain 5 minutes.
5

Transfer eggplant to a deep platter.
6

Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined.
7

Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours.
8

Sprinkle with mint and parsley just before serving.