Marinated Eggplant with Mint

1. 1

   Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes.

2. 2

   Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.

3. 3

   Pat dry.

4. 4

   Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved.

5. 5

   Stir in garlic and mint.

6. 6

   Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side.

7. 7

   Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly.

8. 8

   Spoon some of vinegar mint mixture over each batch.

9. 9

   Marinate eggplant, covered and chilled, at least 8 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.