Marinated Eggplant with MintThis is a wonderful way to use the mint in your garden and to have delectable eggplant slices available for quick summer meals.
- 1 large globe eggplant
- 1 1/4 tsp salt, divided use
- 5 Tbsp red wine vinegar
- 1 tsp sugar
- 1/2 tsp granulated garlic
- 1/4 c finely chopped fresh mint ( or 1 Tbsp dry mint)
- 1/2 c extra-virgin olive oil
- whole mint leaves for garnish
- Peel eggplant, cut in half lengthwise, and slice into 1/8 inch half moons. Lay the slices out in a single layer on a clean kitchen towel and sprinkle 1/2 tsp of the salt over them. Turn the slices over and sprinkle another 1/2 tsp of the salt on top. Cover with a second clean towel and allow to drain 30 minutes. Wipe the eggplant slices to remove excess moisture and salt.
- Heat 2-3 Tbsp of oil in a large skillet. In a single layer, fry about 1/4 of the eggplant slices for a minute on each side, or until softened. Remove to a colander to drain. Repeat, until all the eggplant is done.
- In a pie plate or deep dish, whisk together the vinegar, sugar, remaining 1/4 teaspoon salt, garlic and mint. Add the drained eggplant slices and mix until they are all coated. Cover and refrigerate for 4-24 hours.
- Serve the chilled eggplant on a salad or on toasted Italian bread with cheese, bell pepper, tomato and mint leaves for garnish. The marinated eggplant may also be chopped, stirred into hot steamed rice, and served with dollops of plain yogurt and mint leaves.