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.
Savory Marinated Eggplant with a Zesty Twist: Vegan DelightMarinated 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 leavesPrepare tender and flavorful marinated eggplant with capers and mint by following these steps:NotesMarinated 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.
Notes
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