Minted Eggplant
Tender steamed eggplant wedges marinated in a flavorful sherry vinegar and herb dressing, topped with fresh mint and parsley. A light and elegant Mediterranean-style dish.
Ingredients
- •¼ cup Sherry vinegar
- •3 medium eggplants
- •¾ teaspoon salt
- •1 clove garlic
- •½ teaspoon dried oregano
- •⅛ teaspoon black pepper
- •6 tablespoons extra-virgin olive oil
- •2 tablespoons fresh mint
- •2 tablespoons fresh flat-leaf parsley
- •1 piece steamer basket
Cooking Instructions
- 1.
Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
25 min
- 2.
Transfer eggplant to a deep platter. 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. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
120 min
