Minted Eggplant

1. 1

   Special equipment: a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert.

2. 2

   Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid).

3. 3

   Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes.

4. 4

   Transfer basket to sink and let eggplant drain 5 minutes.

5. 5

   Transfer eggplant to a deep platter.

6. 6

   Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined.

7. 7

   Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours.

8. 8

   Sprinkle with mint and parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.