The other day, the mint finally popped up in my garden. I couldnít wait to cook something with it. And then I saw the perfect organic eggplant in the store and I knew just what to do. Many, many years ago I saw a recipe in Gourmet magazine (RIP) and ripped it out. Iíve made it a few times, and itís so yum. So Iím creating a version of it for you and adding my own twist to it (a little less fuss, a little less sugar, and so forth).
Itís perfect for a party because you can make it in advance, and the flavor is so delicious everyone will ask you about it. You can cut it into bits and make a nice little appetizer with it, or you can just serve it as a cold side dishókind of like a pickle, only much better. It would be DIVINE on an antipasto platter. But itís also just good on its own. I think I ate the whole thing myself, actually.
Grilled Marinated Eggplant with Mint
5 Tablespoons red wine vinegar
2/3 cup olive oil
1 clove garlic
Ĺ cup chopped fresh mint (I prefer apple mint)
Slice the eggplant, salt it, and let it sit for a half hour, then rinse and dry.
Grill it, but for LORDíS SAKE, donít forget to oil either the eggplant or the grill, or it might stick the way it did for me. If you donít want to grill it, you can sautť it on the stove.
Mix the vinegar, olive oil, clove of garlic, and chopped mint.
You can do one of three things at this point: Marinate it in the fridge for a day. Marinate it in the fridge for a few hours. Orówhat I didóeat it immediately because you canít wait. Itís all good!