Really Nice Eggplant
2 nice eggplants
1/2 C sherry vinegar
1/2 C olive oil
1/3 C fresh mint
salt and pepper to taste
1/2 tsp. hot red pepper flakes
1 clove minced garlic
Slice the eggplant into thick (half-inch or so) slices, lay them on paper towels, and salt them to draw out the bitterness. Heat the oven to “broil.” Place the eggplant slices on a rack and broil them until they are lightly browned. Meanwhile, mix the remaining ingredients together and grab a shallow baking dish. When the eggplant is done, put it in the baking dish and immediately pour the marinade over it. Pouring it on while the eggplant is piping hot helps the marinade soak in nicely.
This marinade is also extremely good when brushed on eggplant before and during grilling.
If you like, you can use oregano and/or basil instead of mint, but mint is so good. Leftover eggplant makes heavenly sandwiches. Try putting it on some crusty bread with a dollop of the Pepper and Onion Salad above. You won’t be sorry.