Serve these eggplant slices on crusty Italian bread spread with a mild, earthy cheese such as a fresh goat cheese.
Active time: 30 min Start to finish: 8 3/4 hr (includes marinating)
Eggplant can be marinated up to 24 hours.
Recipe information
Yield
Makes 4 to 6 side-dish servings
Ingredients
Preparation
Step 1
Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
Step 2
Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
Step 3
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.
