Marinated Eggplant with Capers and Mint [Vegan]

Marinated eggplant, a quintessential Greek delicacy, is perfect for serving with friends and family. The product boasts an unexpectedly luscious texture and a richly nuanced flavour profile that expertly balances boldness with subtlety. We sought a straightforward recipe where eggplant takes center stage, paired with a vibrant and harmonious marinade that showcases its unique flavor.

Contents

Savory Marinated Eggplant with a Zesty Twist: Vegan Delight Marinated Eggplant with Capers and Mint (Vegan): Essential Ingredients 1. 2 large eggplants 2. ¼ cup olive oil 3. 2 cloves garlic, minced 4. 2 tablespoons capers, rinsed and drained 5. 2 tablespoons freshly chopped mint leaves Prepare tender and flavorful marinated eggplant with capers and mint by following these steps:Notes Marinated Eggplant with Capers and Mint (Vegan)

Savory Marinated Eggplant with a Zesty Twist: Vegan Delight

Marinated Eggplant with Capers and Mint (Vegan): Essential Ingredients

1. 2 large eggplants
2. ¼ cup olive oil
3. 2 cloves garlic, minced
4. 2 tablespoons capers, rinsed and drained
5. 2 tablespoons freshly chopped mint leaves

One and a half pounds of Italian eggplant are sliced into one-inch thick rounds.
1 teaspoon kosher salt
3 tablespoons (approximately 1/4 cup) extra-virgin olive oil, divided
4 teaspoons red wine vinegar
1 tablespoon finely chopped and drained capers
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/2 teaspoon minced fresh oregano
1/4 teaspoon pepper
3 tablespoons minced fresh mint

Prepare tender and flavorful marinated eggplant with capers and mint by following these steps:

Arrange eggplant slices on a paper towel-lined baking sheet, season both sides with 0.5 teaspoons of salt, and allow to sit at room temperature for thirty minutes to permit excess moisture to evaporate.
Preheat the broiler by adjusting the oven rack to a position about four inches away from the heating element. Carefully pat the eggplant dry with paper towels to remove excess moisture, then place the slices in a single layer on an aluminum foil-lined rimmed baking sheet, and gently brush both sides with a light coating of one tablespoon of oil. Broil the eggplant until it reaches a rich, mahogany-brown colour with subtle char marks, allowing for approximately 6-8 minutes of cooking time on each side.
Combine the remaining 3 tablespoons of oil, vinegar, capers, garlic, lemon zest, oregano, and pepper in a large mixing bowl, whisking until well combined. Toss gently with the added freshness of eggplant and a hint of cool mint, allowing their subtle flavors to meld harmoniously together.
Allow the eggplant to reach room temperature, a process that typically takes around one hour following its removal from heat. Serve hot, seasoned to your liking with a pinch of pepper.