Minted Eggplant

Course Appetizers Total Time 2 1/2h (includes marinating)

Ingredients in this Recipe

1 garlic clove, minced
1/2 teaspoon dried oregano, crumbled
1/4 cup Sherry vinegar
1/8 teaspoon black pepper
2 tablespoons finely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh mint
3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges
3/4 teaspoon salt
6 tablespoons extra virgin olive oil
Special equipment: a 12 inch collapsible steamer basket or a pasta pot with a shallow perforated colander steamer insert

See Full Recipe at Epicurious