Spicy marinated  (eggplant)

By Carole Magness
July 26, 2011
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Spicy marinated (eggplant)

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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

Serves: 4

  • 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
  1. Toss eggplant with a good pinch of salt, pepper, and the olive oil
  2. 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
  3. Combine, pepper, garlic ,capers and mint
  4. 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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Vegetable|Appetizer|Side|Vegetarian|Vegan|Gluten-Free

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