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
1 1/2 pounds
sliced eggplant, any kind
medium jalapeno pepper, chopped fine
garlic cloves, chopped fine
thinly sliced mint mint leaves
salt and pepper to taste
capers, rinsed and chopped
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..
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