Marinated Eggplant With Mint |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Epicurious. Time does not include chilling time. A lot of reviews baked the eggplant rather than fried it. 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 fresh mint |
2/3 cup extra-virgin olive oil |
Directions:
1. 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.
2. Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
3. 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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