Marinated Eggplant With Mint
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 1⁄2 lbs small eggplants, trimmed and cut lengthwise into 1/8-inch-thick slices (about 3)
- 1 1⁄4 teaspoons salt
- 5 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 garlic clove, thinly sliced
- 1⁄2 cup finely chopped of fresh mint
- 2⁄3 cup extra-virgin olive oil
directions
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
- Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.