Sunday, August 24, 2008

marinated eggplant with capers and mint

broiled egglant with mint and capers

Hoo hoo hoo. Hee hee. Remember when I was all “and I’ll tell you what to serve this crisp rosemary flatbread tomorrow!”? Well, the beach got in the way. And after that, some Chinese food. And a movie (do not watch! the first was so much better). Oh, and then a nap that lasted until 10 this morning…

goofy eggplants

Wait, are you still listening? Of course not. You’re at the beach, too. The weather has been so fantastic lately and the summer is almost over, making it even hard for me to motivate to cook anything. And yet, I am looking at the long list of recipes I haven’t gotten to writing up yet, and I realize that I’ve been cooking more than ever. How does that compute?

eggplant slices, pink wine

We’re actually making a lot of really, simple things, like flatbreads that take 15 minutes and dimply plum cakes, and having slow-roasted tomatoes on hand that can be quickly made into delicious white bean salads. The great thing is that just when the weather is way too good out to be inside the kitchen, the produce available needs the least amount of work.

white bean salad

We scooped these broiled slices of eggplant that had been briefly marinated in red wine vinegar, capers and mint with our flatbread, some bean salad and delicious pink wine and it was the perfect August dinner–none too heavy and nothing that took more than a little while to make. But it has me wondering: What would you add to the meal? With just a few weeks left before the cold sets in, I feel like I can’t have enough small vegetable dishes in the queue, to use up all the goodies we’re getting from the markets without shutting us inside.

broiled eggplant

Eggplant, previously: Rigatoni with Eggplant Puree, Grilled Eggplant with Caponata Salsa and Mediterranean Eggplant and Barley Salad

One year ago: Stuffed Rond de Nice Squash

Broiled Eggplant with Capers and Mint
Adapted from Epicurious

Makes 4 appetizer-size portions

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
1/4 cup chopped mint
2 tablespoons small capers, rinsed

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.

Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.


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