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eggplants salt olive oil mint water white vinegar water jalapeno pepper bird chili garlic brown sugar salt
Viewed: 37 - Published at: 6 months agoIngredients
- Eggplant and Mint
- 4 good sized globe eggplants
- Pinches of coarse sea salt
- Olive oil
- 1/2 cup fresh mint leaves, packed
- For Chili Pepper Water
- 1/2 cup white vinegar
- 1/2 cup water
- 1 fresh jalapeno pepper, sliced (trim off end)
- 1 Thai bird chili, or other small hot red chili such as Hawaiian chili pepper, sliced (trim off end)
- 1-2 garlic cloves, peeled and crushed with the flat side of a knife
- 1 tablespoon brown sugar
- 1 teaspoon coarse sea salt
Method
- Combine chili pepper water ingredients in a glass jar or container with a tight fitting lid. Stir to dissolve sugar and salt. Taste for sugar and salt, depending on the heat of the peppers and your preferences. It should be a balance of sweet and sour, with just a hint of salt and heat. Adjust as necessary. Let mixture sit for at least an hour before using, can be made a day in advance; store in the refrigerator.
- Trim off ends of eggplants. Slice each eggplant in half lengthwise and score deeply with a sharp knife in a crosshatch pattern, without cutting through the skin (see photo). Using your thumbs, gently press up from the skin side to open up the flesh; sprinkle sea salt on each half, making sure that some salt gets down into the cuts. Repeat until you have cut and salted all the eggplant halves. Set aside for 25 minutes.
- Meanwhile, preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
- Gently squeeze the liquid from each salted eggplant half and quickly rinse. Blot dry with a paper towel. Drizzle cut sides with olive oil, and place cut side down on the parchment paper. Roast eggplants for 25 minutes and check for doneness. Roast for a few minutes more if necessary; eggplants are finished when skin side is wrinkled and a bit deflated but not mushy. Remove pan from oven and allow eggplants to cool.
- Carefully run a sharp knife around the edge of each eggplant to loosen the flesh. Press the skin up to cut the flesh away in small uniform pieces (along the scored lines). Alternatively, after loosening the flesh you could scoop eggplant out with a spoon. Essentially, you want to cut away as much of the eggplant as possible, without turning it to complete mush. Discard skins. Arrange on a serving plate or platter. If you are taking this to a picnic, pack in a Tupperware or container with a lid and plate at your destination.
- Dress roasted eggplant with chili pepper water to taste. Rough tear about half of your mint leaves and top salad with torn and whole leaves. Serve at room temperature, or chilled.
