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Active Time
15 min
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Total Time
2个半小时(包括腌制)
Food editor Ruth Cousineau learned this technique in Seville; it ensures the eggplant maintains its shape and flavor perfectly.
Ingredients
Makes 12 servings (as part of tapas buffet)
Special Equipment
Step 1
Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
Step 2
Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
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Reviews (10)
Back to TopSherry vinegar!! interesting!! My recipe is with the white wine vinegar; usually I add breadcrumb to absorb the sauce. Here's my version: http://www.academiabarilla.com/italian-recipes/calabria/eggplants-with-mint.aspx
Mario_Grazia_Chef
Italy
7/13/2011
The eggplants looked beautiful , but final dish was just a little bland for my taste.
mamadogg
Las Vegas, NV
3/6/2010
Nice silky eggplant, a zesty vinaigrette, fresh herbs. Lovely combo. I'd let the eggplant marinate a bit longer than 2 hours. I think this dish is even better the next day, warmed ever so slightly.
bmichlig2
Bigfork, Montana
6/7/2007
I LIKED the idea of this dish but I didn't love the way it worked out. I usually have good luck with Epicurious recipes and this one wasn't a failure it just wasn't SUPER. I think the recipe needs a little tweaking but the sprit is there.
jadite
Santa Fe, NM
8/29/2006
I made a speed version of this recipe. First of all, I substituted the red wine vinegar for the sherry version, and it was quite successful. Secondly, I skinned the eggplants (three is really a perfect amount, don' tmake less!) and then cut them as told. Then I salted them thoroughly and let them set for a while. Then I washed them in cold water and patted them dry with a paper towel. As a result, I could fry them in a pan with plenty of olive oil, sinec I lacked the equipment and the time for the above recipe. The dressing is amazing, really. The dressing also works well artistically ... if you do it right, you can have a nice golden dressing with swirls of red vinegar. The mint works surprisingly well ... you don't taste it as first, but it lingers during the aftertaste. I amped up the dressing with more garlic (three cloves) and more oil and vinegar ... and plenty of fresh pepper. I paired it with a box of easy rice (fried rice flavor) and some perrier in wine glasses. It was a delicious, easy, and fun recipe that took about an hour to make, start to finish.
Shaftesburyiv
New York
11/14/2005
I love this recipe. The texture of the eggplant is great. I'll often steam per the instructions, then get creative with the marinade.
Anonymous
Los Angeles, CA
9/26/2005
I followed the recipie exactly. The marinade was good, but the eggplant came out mushy and not so good. Maybe I cooked it too long, but it wasn't very pleasant
Anonymous
6/7/2005
Any ideas about another kind of vinegar that one could substitute for the sherry vinegar? Merci!
Fifi
San Francisco
3/28/2005
I love eggplant and I think this is one of the best preparations I've ever had. The steaming in vinegared water really kept the flavors and colors intact; the seasonings were classic and scrumptious.
jmathern
Richmond, CA
2/26/2005
This dish was great, really easy and fabulous flavour. I served it as side with roast lamb and it went down really well. This will definately be one of the eggplant dishes with I make regularly from now on.
Anonymous
New Zealand
1/22/2005
