Italian Marinated Eggplant

1. 1

   Place eggplant in a colander and sprinkle with salt. Place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. Pat eggplant dry with paper towels.

2. 2

   Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking sheet and toss to coat with. Broil 3 inches from heat for 2 minutes.

3. 3

   Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with another tablespoon olive oil and remaining eggplant.

4. 4

   Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Add remaining olive oil , toss again.

5. 5

   You can cover the bowl with plastic wrap, or ( to save space, like I did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing.

6. 6

   Marinate in fridge for a whole day. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.