Marinated Eggplant With Capers And Mint

439 faves | 6 recommends
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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
180
FAT
55%
CHOL
0%
SOD
9%

Comments

The eggplant was delicious!
Kim Malik   •  15 Sep   •  Report
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Ingredients for 4 servings

1 pound thin Italian or Asian eggplants (2 to 3), cut into 1/4-inch-thick rounds

5 tablespoons extra-virgin olive oil, divided

2 tablespoons red-wine vinegar

1/4 cup chopped mint

2 tablespoons small capers, rinsed

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