Minted Aubergine

Ingredients for Minted Aubergine

• 60ml Sherry vinegar

• 3 medium aubergines (900g total), trimmed and each cut lengthwise into 8 wedges

• 3/4 teaspoons salt

• 1 garlic clove, minced

• 1/2 teaspoons dried oregano, crumbled

• 1/8 teaspoons black pepper

• 90ml extra-virgin olive oil

• 2 tablespoons finely chopped fresh mint

• 2 tablespoons finely chopped fresh flat-leaf parsley

• a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert

How to make Minted Aubergine

Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange aubergine, skin sides down, in steamer basket and sprinkle with 1/2 teaspoons salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let aubergine drain 5 minutes.

Transfer aubergine to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoons salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over aubergine while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.