Active Time
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Yield
Serves : 6 FIRST-COURSE SERVINGS

How to Make It

Step 1    

Sprinkle the eggplants on both sides with 1 tablespoon of kosher salt. Arrange the slices on a wire rack set over a rimmed baking sheet and let stand for 30 minutes.

Step 2    

Blot the eggplant slices with paper towels. In a large nonstick skillet, heat 2 tablespoons of the pure olive oil until shimmering. Add 4 or 5 slices of eggplant and cook over high heat, turning occasionally, until tender and well browned, about 6 minutes. Transfer the eggplant to a wire rack lined with paper towels and blot off any excess oil. Repeat with the remaining eggplant slices and pure olive oil.

Step 3    

In a bowl, combine the garlic, mint, oregano and a pinch of salt. Arrange 4 eggplant slices in a layer in a small ceramic or glass dish. Sprinkle with 1 teaspoon of the herb mixture, then drizzle with 1 teaspoon of the extra-virgin olive oil. Repeat with the remaining eggplant, herbs and oil. Press a sheet of plastic directly on the eggplant; let stand at room temperature for at least 2 hours or refrigerate for up to 2 days. Bring to room temperature before serving.

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