This vibrant vegetable has been charming the culinary world for quite some time, and, thanks to its “meaty” texture and transmutable nature, which allows for its use in a wide variety of dishes, from the tomatoey ratatouille of French Provençal to the sweet and savory parmigiana di melanzane of southern Italy.
Ingredients:
1 large eggplant
Salt
5 tablespoons red wine vinegar
2/3 cup extra virgin olive oil, plus extra for brushing
1 clove garlic, crushed in a press
1/2 cup chopped fresh mint (I prefer apple mint)
Instructions:
Cut the eggplant crosswise into 1/4-inch-thick rounds. Sprinkle with salt and set aside in a colander for 30 minutes. Rinse the eggplant and pat dry with paper towels.
Prepare a grill or preheat a large grill pan over high heat. Brush both sides of the eggplant with oil. Brush the grill grates or pan with more oil and grill the eggplant for a few minutes per side, until tender and charred. Transfer to a 13 x 9-inch baking dish.
In a bowl, mix together the vinegar, 2/3 cup oil, garlic, and mint. Drizzle the mixture over the eggplant and marinate at room temperature for 2 to 3 hours or overnight in the fridge. Bring to room temperature before serving.
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