Eggplant, Onions & Potatoes

Name: Eggplant, Onions & Potatoes
Yield: serves 6
Ingredients: 2 small firm eggplants (about 1 pound total); 1 pound small red onions; 1 pound russet potatoes; 1 1/2 cups plus 2 tablespoons red-wine vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1 tablespoon packed fresh mint leaves, shredded; 1/2 teaspoon dried oregano; A wide, shallow saucepan or high-sided sauté pan, 4-quart capacity, for poaching the eggplant and onions; a large bowl for mixing and serving the salad

December 9, 2011

When summer is in full swing and there are mounds of beautiful purple eggplants available, here’s a wonderfully refreshing salad you can make. Since the eggplant is poached rather than fried, it is a light and healthful dish. The flavors and textures of the eggplant, onion, and potato are harmonious, but you can use fewer or no potatoes and more eggplant.

Recipe notes

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