This recipe was inspired by an appetizer in the classic Italian cookbook, The Silver Spoon. Marinated eggplant with mint & capers is a favorite for brunches and small bites when having guests.
Marinated Eggplant with Mint & Capers
Ingredients
- 2 eggplants cut into 1/4-inch thick slices
- 6 cloves garlic, finely chopped
- 3 tbsp capers, rinsed
- 2 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 1/2 tsp dried oregano
- 1/4 cup good quality extra virgin olive oil for frying
- 1/2 cup olive oil for brushing
- salt
- Freshly ground black pepper
- Additional chopped parsley for garnish
Instructions
- Slice eggplants at ¼ inch thick. Brush one side with olive oil.
- Add olive oil to frying pan, just covering bottom. Heat olive oil in a frying pan and then add eggplants to pan (olive oil brushed side facing up). Brown eggplants on both sides. Some slices will cook faster than others. Remove eggplant slices when done and add more to the pan. Add additional olive oil as needed.
- Combine the garlic, capers, mint, parsley and oregano in a bowl and season with salt and freshly ground black pepper.
- In a medium flat bowl or other container, make a single slightly overlapping layer of eggplant. Scatter a Tbsp. of the garlic and herb mixture over the eggplant and drizzle olive oil over the eggplant and mixture. Continue adding layers with a final scattering of the caper and herb mixture.
- Allow the eggplant to marinate in a cool place for at least 6 hours. Serve with pieces of crusty bread.
Nutrition
Calories: 213kcalCarbohydrates: 8gProtein: 1gFat: 21gSaturated Fat: 3gSodium: 87mgPotassium: 284mgFiber: 4gSugar: 4gVitamin A: 128IUVitamin C: 4mgCalcium: 22mgIron: 1mg
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About the Author: Christine Dutton
Christine is the Wellness Manager with Mediterranean Living. She is passionate about wellness, fitness and food. Basically, she runs to eat! You can find her in the kitchen, experimenting with recipes or in the great outdoors on a long training run. She has a long-time love for Asian and Mediterranean cuisine and she particularly loves cooking with vegetables. She considers making
vegetable carpacios to be a hobby. You can count on her to do too early stalking of farm fields in Hadley for local asparagus and waiting with baited breath for the Mountain View CSA and Golonka Farm Stand to open for the summer season. She loves supporting the local food economy through her service with the River Valley Market board of directors in Northampton, MA.
