RECIPE: REC: Marinated Eggplant with Capers & Mint

RECIPE:
T

traca

Well-known member
Made this tonight and it was wonderful! Big flavors and came together easily. While the eggplant was marinating, I ran my scissors through it to cut into more bit-sized pieces.

I'm imagining this would be great on a baguette with a smear of pesto, slice of provolone, topped with eggplant and arugula. Mmm...

Also, this would be really good over pasta.

Great do ahead recipe.

PS. I made the rosemary flatbread with this recipe and it was good. I'd like the bread with other toppings better (hummus, cheese, etc.)

http://www.epicurious.com/recipes/food/views/MARINATED-EGGPLANT-WITH-CAPERS-AND-MINT-242842

 
I made that too -- great with an antipasti-type lunch. Keeps well for several days. The flatbread

I'm doing again too. I would have liked them a little crisper, but they're very tasty.

And the cipolline with raisins and bay leaf, in the same menu, are very good. I blanched them the first time to help with peeling, but found that made them slightly overcooked and a bit too watery for my taste. I'm doing them again (this afternoon in fact) and will peel them unblanched. Which probably adds 5 hours to my schedule ...

 
So glad you mentioned that other recipe, that's next on my list. smileys/smile.gif The flatbread

turned out surprisingly flaky for me.

 
If you do the cipolline, blanch them no more than 30 seconds, though not blanching at all doesn't

add that much time. (I just did 2 lb.) No need to soak your raisins if they're good quality. And check for doneness after 5 minutes, definitely at 10. The recipe says 18-20, which will give you cipolline jam. A very tasty jam, mind you.

 
This was totally a hit with everyone at my big summer lunch yesterday. Leftovers are great on crispy

bread slathered with goat cheese.

 
YUM! I love it too...Good to know it was a hit. Forgot to mention I also made the

mint/ricotta dish from that same article. It was a good dish for the mezze mix. Definitely needed more salt. I added more the next day and the flavors really popped. But it's got nothing on that eggplant dish. smileys/smile.gif

Now I need to try the cipolline dish. Thanks for tips about blanching the onions. I totally would have ended up with mush without your hints.

 
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