Marinated Eggplant with Mint

ingredients

• 1 1/2 pounds small purple Italian or white eggplants (about 3), trimmed and cut lengthwise into 0.125 inch-thick slices
• 1 1/4 teaspoons salt
• 1/3 cup red-wine vinegar
• 1 teaspoon sugar
• 1 garlic clove, thinly sliced
• 1/2 cup finely chopped fresh mint
• 2/3 cup extra-virgin olive oil

directions

Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.

Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.

Heat oil in a 12 inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.

Cooks' note:

Eggplant can be marinated up to 24 hours.