- 3 small eggplants cut into half centimetre slices
- 3/4 cup of olive oil
- 1 fresh chili seeded and chopped
- 3 cloves of garlic finely chopped
- 1 tablespoon drained rinsed chopped capers
- 10 fresh mint leaves
- Salt and pepper
Place the eggplants in a colander, sprinkle with salt and let drain for about thirty minutes. Heat a heavy bottomed nonstick skillet. Rinse the eggplants, pat dry and brush with some of the oil. Add the eggplant slices to the skillet in batches if necessary and cook over high heat until golden brown on both sides.
Combine the chili garlic capers and mint in a bowl and season with salt and pepper. Make a layer of eggplant slices in a salad bowl, sprinkle with a tablespoon of the chilli dressing and continue making layers until all the ingredients are used.
Poor in the remaining olive oil and let marinate in a cool place do at least six hours. This dish may be served as a first course in summer.
Quite a lot of trouble and the result was a little disappointing. Probably used too much chilli and too much garlic. Worth another try but shame not much better.