Minted Eggplant

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
130
FAT
23%
CHOL
1%
SOD
10%

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Ingredients for 12 servings

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

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