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Marinated Eggplant With Capers And Mint

Marinated Eggplant With Capers And Mint

For this simple side dish the key is to use thin Italian or Asian eggplants. They will give you the small medallions and are just all-around tasty. You can make this recipe a day in advance and let it marinate in the fridge.

What You’ll Need

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  • extra-virgin olive oil ( 5 tablespoons )
  • thin Italian or Asian eggplants ( 1 pound )
  • chopped mint ( 1/4 cup )
  • small capers ( 2 tablespoons )
  • red-wine vinegar ( 2 tablespoons )
Ready to make? Find out how onsmitten kitchen