Marinated Eggplant With Capers And Mint Recipes

EASY MARINATED EGGPLANT

Steps:

• Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
• Place the slices of eggplant into a large jar or sealable container.
• Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
• Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.

MARINATED EGGPLANT

Steps:

• Preheat your oven broiler.
• Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
• Stir together vinegar, mint, capers, ¼ teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

GRILLED MARINATED EGGPLANT

Steps:

• Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
• Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
• Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
• Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
• Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
• Chef's notes:
• You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
• For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.

MARINATED EGGPLANT

Steps:

• Place the eggplant slices on a paper towel. Sprinkle salt over both sides of eggplant and let sit for 30 minutes.
• (Eggplant will sweat) pat dry with towel.
• Preheat oven to 400°
• Drizzle 1/4 cup of extra virgin olive oil onto a baking sheet.
• Place sheet in oven for 5 minutes.
• Remove from oven and layer eggplant in hot oil , be careful of hot oil and do not overlap eggplant.
• Place in oven on top rack and bake for 8-10 minutes. Remove, flip eggplant and cook an additional 8-10 minutes or until eggplant is soft and starting to brown.
• Remove from oven and allow the eggplant to cool slightly.
• In a bowl stir together garlic, jalapeno, red pepper, capers, chopped parsley and 1/2 cup of olive oil.
• Place Eggplant slices in single layer in a rimmed serving dish slightly overlapping and season again with remaining 1/2 teaspoon of salt and pepper.
• Pour topping over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.

MARINATED EGGPLANT WITH GARLIC

Steps:

• Gather the ingredients.
• Peel eggplant and cut into 3 x 1/2-inch rectangular sticks.
• To sweat the eggplants, toss the sticks with salt and place them in a colander over a bowl or sink. Let sit to drain for at least 4 hours, up to overnight. (If overnight, cover and keep the colander and bowl in the fridge.)
• Squeeze out as much of the remaining liquid from the eggplant sticks as possible by placing them in a clean kitchen towel and pressing vigorously over a bowl.
• In a medium saucepan, bring water and vinegar to a boil. Add eggplant and cook until tender, about 5 to 8 minutes.
• Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for at least 4 hours, up to overnight. (Again, if overnight, cover and chill like you did when sweating the eggplant sticks.)
• Vigorously squeeze small handfuls of the eggplant with the help of a clean kitchen towel and remove as much liquid as possible.
• In a large bowl, toss eggplant with garlic, chile flakes, any herbs, if using, and 3/4 cup of the olive oil.
• Transfer eggplant to a 1-quart jar, add enough olive oil to cover the eggplant, cover with a lid, and chill overnight before serving. When ready to serve, bring to room temperature before serving; any leftover marinated eggplant will last up to one week refrigerated.

POTATO SALAD WITH OLIVES, TOMATOES AND CAPERS

Steps:

• Cook the potatoes in boiling salted water until tender, about 30 minutes. Drain; cool. Peel the potatoes, cut into 1-inch pieces and place in the bowl. Drizzle the oil over the potatoes; toss to coat.
• Add the cucumber, tomatoes, onion, olives, basil and capers to the bowl.
• In a small bowl, whisk together the vinegar and oregano; drizzle onto the salad, and mix to combine.
• Season the salad with salt and pepper. Garnish with eggs, and serve.

MARINATED EGGPLANT WITH CAPERS AND MINT

Steps:

• Preheat broiler.
• Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
• Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.