Garlicky Marinated Eggplant

1. 1

   Sprinkle the eggplants on both sides with 1 tablespoon of kosher salt.

2. 2

   Arrange the slices on a wire rack set over a rimmed baking sheet and let stand for 30 minutes.

3. 3

   Blot the eggplant slices with paper towels.

4. 4

   In a large nonstick skillet, heat 2 tablespoons of the pure olive oil until shimmering.

5. 5

   Add 4 or 5 slices of eggplant and cook over high heat, turning occasionally, until tender and well browned, about 6 minutes.

6. 6

   Transfer the eggplant to a wire rack lined with paper towels and blot off any excess oil.

7. 7

   Repeat with the remaining eggplant slices and pure olive oil.

8. 8

   In a bowl, combine the garlic, mint, oregano and a pinch of salt.

9. 9

   Arrange 4 eggplant slices in a layer in a small ceramic or glass dish.

10. 10

    Sprinkle with 1 teaspoon of the herb mixture, then drizzle with 1 teaspoon of the extra-virgin olive oil.

11. 11

    Repeat with the remaining eggplant, herbs and oil.

12. 12

    Press a sheet of plastic directly on the eggplant; let stand at room temperature for at least 2 hours or refrigerate for up to 2 days.

13. 13

    Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.