Active Time

　　15 min

　　Total Time

　　45 min

　　Sliced thin and broiled, eggplant retains a slight chewiness but still melts in the mouth; a caper and mint vinaigrette brightens everything.

　　

Ingredients

Makes 4 (hors d'oeuvre) servings

　　1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds

　　5 tablespoons extra-virgin olive oil, divided

　　2 tablespoons red-wine vinegar

　　1/4 cup chopped mint

　　2 tablespoons small capers, rinsed

　　

Accompaniment:

Crisp Rosemary Flatbread

　　

Step 1

Preheat broiler.

　　

Step 2

Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.

　　

Step 3

Stir together vinegar, mint, capers, 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

　　Cooks' note:

　　Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.