Aubergine with capers and mint

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Aubergines can be bought all year round but they are at their best, not to mention cheapest, from July to September. Look for unblemished, firm, lustrous skin with a bright green calyx, or stem. In the past, many recipes recommended salting aubergines to reduce their bitter flavour. This isn’t really necessary now, although salting does make them absorb less oil when they’re fried. To prepare, wash the skin and trim off the stalk. Slice or cut the flesh into chunks just before cooking as it discolours quickly. Aubergines store well in the fridge or a cool larder for about four to six days. Aubergine with capers and mint is very easy to made and it can be served with meat and a nice glass of wine. 


1 pound thin Italian or Asian aubergines (2 to 3), cut into ¼-inch-thick rounds
5 tablespoons extra-virgin olive oil, divided
2 tablespoons red-wine vinegar
¼ cup chopped mint
2 tablespoons small capers, rinsed


Preheat broiler. Arrange aubergines in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.

Stir together vinegar, mint, capers, ¼ teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoons oil and toss with warm aubergines. Marinate at least 20 minutes.

Marinated aubergines can be made 1 day ahead and chilled. Bring to room temperature before serving.