Ingredients
2 eggplants, ends trimmed, cut crosswise into 3/4-inch thick slices
2 teaspoons salt
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh mint
1/2 teaspoon dried oregano
1 clove garlic, minced
1/8 teaspoon freshly ground black pepper, or to taste
1. Sprinkle eggplant with salt and drain in a colander for 30 minutes. Preheat oven to 450 degrees
F. Lightly coat 2 baking sheets with nonstick cooking spray. Rinse eggplant under cold water
and pat dry. Arrange the slices in a single layer on the prepared baking sheets. Bake for 20
minutes, turn eggplant over and bake for 5 minutes longer, or until golden brown and tender.
2. In a small bowl, stir together oil, vinegar, mint, oregano and garlic. Season the eggplant with
pepper and brush tops with the oil mixture. Serve at room temperature. (The recipe can be prepared
ahead and stored, covered, in the refrigerator for up to 8 hours. Bring to room temperature before
serving.)
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