Author Notes
after receiving lots of jalapenos from a friends garden, we tried them in one of our favorite eggplant preparations...
this dish is wonderful at room temp, tossed into salads, served with a piece of fish or a lamb chop...even served with some fresh mozzarella alongside. —Carole Magness
Ingredients
-
1 1/2 pounds
sliced eggplant, any kind
-
1/4 cup
olive oil
-
1
medium jalapeno pepper, chopped fine
-
3
garlic cloves, chopped fine
-
3/4 cup
thinly sliced mint mint leaves
-
salt and pepper to taste
-
1 tablespoon
capers, rinsed and chopped
Directions
-
Toss eggplant with a good pinch of salt, pepper, and the olive oil
-
spread on a sheet pan; parchment lined is best; place in a 400 degree oven for about 35 to 45 minutes, or until tender, but not mushy
-
Combine, pepper, garlic ,capers and mint
-
Cool eggplant, layer with marinade, drizzle with a bit of olive oil, and let sit in a cool place a few hours. A nice dish in summer..
See what other Food52ers are saying.