Active Time

　　15 min

　　Total Time

　　2 1/2 hr (includes marinating)

　　Food editor Ruth Cousineau learned this technique in Seville; it ensures the eggplant maintains its shape and flavor perfectly.

　　

Ingredients

Makes 12 servings (as part of tapas buffet)

　　1/4 cup Sherry vinegar

　　3 medium eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges

　　3/4 teaspoon salt

　　1 garlic clove, minced

　　1/2 teaspoon dried oregano, crumbled

　　1/8 teaspoon black pepper

　　6 tablespoons extra-virgin olive oil

　　2 tablespoons finely chopped fresh mint

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　

Special Equipment

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

　　

Step 1

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

　　

Step 2

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