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Ingredients
- 4 SERVINGS
- 1 lb thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons red-wine vinegar
- 1/4 cup chopped mint
- 2 tablespoons small capers, rinsed
- ACCOMPANIMENT: crisp rosemary flatbread
Preparation
Step 1
Preheat broiler.
Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 Tbsp oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
Stir together vinegar, mint, capers, 1/4 tsp salt, 1/2 tsp pepper, and remaining 3 Tbsp oil and toss with warm eggplant.
Marinate at least 20 minutes.
COOKS NOTE: Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.