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1
Trim the stem and bottom (blossom) ends of the eggplants.
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2
Slice the eggplant in half lengthwise, then slice each half into wedges, about 1 1/2 inches wide on the outside (peel side).
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3
You should have thirty or more wedges.
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4
Pour the vinegar and 10 cups water into the pot, cover, and heat quickly until boiling.
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5
Drop in all the eggplant slices, cover, and return the liquid to the boil rapidly, then set the cover ajar and adjust the heat so its at a moderate boil.
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6
Push the eggplant under the surface frequently, shifting the pieces around a bit so they all poach evenly.
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7
After about 10 minutes, reduce the heat so the liquid is perking gently and wont break up the softening wedges.
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8
Cook for a total of 15 to 20 minutes, until the flesh of the eggplant appears completely translucentany opaque streaks means it is not cooked through.
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9
Dont cook any longer than necessary; as soon as they are done, turn off the heat and carefully lift the wedges out of the liquid with a wide, perforated spatula or strainerlet the liquid drain off brieflyand lay them on the baking sheet.
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10
Spread the slices apart from each other in one layer and let them cool for a few minutes.
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11
Using a paring knife, cut out the stuck-together mass of seeds on each slice and discard, taking care not to tear the flesh; dont worry if a few seeds are left.
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12
As you seed them, lay a third of the wedges in the small gratin dish in one layer, and top them with the seasonings: sprinkle on a third of the salt and a third of the mint-leaf shreds, scatter a third of the garlic slices, and drizzle a third of the oil all over.
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13
Arrange and season two more layers of eggplant in the same way.
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14
Marinate the eggplant for about an hour at room temperature before serving or using in a dish (though theyll be tasty in 30 minutes if you need them sooner).
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15
See my serving suggestions below.
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16
If youre making this ahead for serving the next day, seal the dish with plastic wrap and refrigerate; remove at least an hour before using so it comes to room temperature.
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17
To keep after the second day, remove the garlic slices from the dish, wrap, and refrigerate; use within a week.
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18
Marinated eggplant wedges are a great accompaniment to grilled and poached fish of all kinds, including sea bass, swordfish, cod, snapper, and grouper.
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19
And heres a basic method to follow with all fish.
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20
After you have poached the eggplant strain the vinegar water (removing eggplant seeds) into a wide saute pan.
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21
Marinate the eggplant as in the main recipe for 1/2 hour or so, then reheat the vinegar water to a simmer, slide in up to four serving-size pieces of fish fillet, and poach for about 4 minutes.
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22
Lift the fillets carefully out of the poaching liquid and lay them in a baking dish.
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23
Drizzle some of the juices from the marinated eggplant over the fish, then lay eggplant wedges on top.
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24
Serve immediately, or let the flavors marry for 30 minutes at room temperature or longer in the refrigerator.
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25
Lift portions of fish and eggplant together onto serving plates and drizzle with marinating liquid.
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26
Poached shrimp are also delicious with eggplantbetter than traditional shrimp cocktail.
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27
Proceed as above, except poach the shrimp in the vinegar water for 2 minutes.
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28
Cool before serving.
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29
As an antipasto: as a crostini toppingchopped into small bits; with thin slices of prosciutto; with Tuna in Olio (page 10); with Marinated Mackerel (page 3); in Raw Tomato Sauce for Pasta (page 265)
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30
In pasta: added to Raw Tomato Sauce (page 265)
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31
As a marinade: on top of Poached Fish Fillets (above)
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32
As an accompaniment: for grilled fish steaks (page 302); for grilled lamb chops
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33
As a chutney: chopped up with fresh black figs; for anything grilled
