Name: Marinated Eggplant with Mint
Yield: Makes 4 to 6 side-dish servings
Ingredients: 1 1/2 lb small purple Italian or white eggplants (about 3), trimmed and cut lengthwise into 1/8-inch-thick slices; 1 1/4 teaspoons salt; 5 tablespoons 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

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Marinated Eggplant with MintRomulo Yanes

Serve these eggplant slices on crusty Italian bread spread with a mild, earthy cheese such as a fresh goat cheese.

Active time: 30 min Start to finish: 8 3/4 hr (includes marinating)

Cooks' note:

Eggplant can be marinated up to 24 hours.

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