Minted Eggplant

Name: Minted Eggplant
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 3 mediums eggplants (2 pounds total), trimmed and each cut lengthwise into 8 wedges; 2 Tbsps finely chopped fresh flat-leaf parsley; 2 Tbsps finely chopped fresh mint; 1 garlic clove, minced; 6 Tbsps extra-virgin olive oil; 1 teaspoons dried oregano, crumbled; 1 teaspoons salt; 59 milliliters Sherry vinegar

Minted Eggplant might be just the side dish you are searching for. This gluten free, primal, and whole 30 recipe serves 12. One serving contains 93 calories, 1g of protein, and 7g of fat. A mixture of olive oil, oregano, garlic clove, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 5 hours.

Instructions

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.

Ingredients you will need

Eggplant

Vinegar

Water

Salt

Equipment you will use

Steamer Basket

Frying Pan

Pot

Transfer basket to sink and let eggplant drain 5 minutes.

Ingredients you will need

Eggplant

Transfer eggplant to a deep platter.

Ingredients you will need

Eggplant

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.

Ingredients you will need

Oregano