Marinated Eggplant with Capers and Mint Recipe | Epicurious

Name: Marinated Eggplant with Capers and Mint Recipe | Epicurious
Ingredients: 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; Crisp Rosemary Flatbread

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Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.

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Ingredients

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
Crisp Rosemary Flatbread