Recipes

Minted Eggplant

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Minted Eggplant

Minted Eggplant

amanda

Equipment

  • - Food Processor: A versatile tool often used in kitchens to mix and chop ingredients quickly and efficiently, ideal for making dips, purees, or preparing dough for baking.

  • - Mandoline Slicer: This handy kitchen gadget is perfect for thinly slicing vegetables like eggplant, ensuring consistent cut sizes essential for uniform cooking.

  • - Blender: A blender can be used to puree ingredients into a smooth sauce or soup, which might be part of the preparation in recipes involving eggplants and mint.

  • - Cutting Board: Provides a clean and safe surface for cutting vegetables like eggplant on without damaging countertops.

  • - Baking Sheet: Used to bake dishes in the oven at high temperatures, which could be part of any cooking process involving eggplants.

  • - Oven Mitt: Essential for protecting hands from burns while handling hot items or trays inside an oven during recipe preparation.

  • - Mixing Bowls (Various Sizes): Vital for mixing ingredients separately before combining, ensuring a clean and efficient cooking process.

  • - Garlic Press: Speeds up the process of mincing garlic without needing a knife, enhancing flavor in many recipes including those with eggplant.

  • - Measuring Cups & Spoons: Critical for accurately measuring ingredients to ensure right proportions and consistency in dishes.

  • - Silicone Spatula: Useful for scraping bowls, mixing ingredients smoothly without scratching surfaces or utensils.

  • - Aluminum Foil: Can be used to line baking sheets and wrap food before roasting eggplant slices in the oven.

Ingredients

  • 1/4 cup Sherry vinegar

  • 3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges

  • 3/4 teaspoon salt

  • 1 garlic clove, minced

  • 1/2 teaspoon dried oregano, crumbled

  • 1/8 teaspoon black pepper

  • 6 tablespoons extra-virgin olive oil

  • 2 tablespoons finely chopped fresh mint

  • 2 tablespoons finely chopped fresh flat-leaf parsley

  • a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert

Instructions

1

Instruction 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.
2

Instruction 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.
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