I first served this appetizer a good number of years ago when I was hosting a Greek Dinner Party. It was such a hit with my guests, and I’ve made it many times since. Lightly broiled eggplant is combined with capers and fresh mint in a light red wine vinaigrette.
You can use any eggplant for this recipe, but I like the long thin eggplant the best. You’ll just cut the eggplant into thin slices (about 1/4-inch), brush the slices with olive oil on each side, and then broil on each side for about 4 minutes per side. That softens up the eggplant just enough, and it will give it a roasted flavor too.
The next step is just chopping up the roasted eggplant and adding it to a bowl.
Finally, you’ll add in plenty of capers and freshly chopped mint and the vinaigrette. Then you can give it time to marinate at room temperature or refrigerate and pull out about 20 minutes before serving. It’s delicious, and it’s an unexpected appetizer to appear at a party. People love it!
Here are a few more eggplant recipes you might enjoy:
Beef and Eggplant Casserole Eggplant Rolatini Low Carb Eggplant Pizza Roasted Eggplant with Chiles, Peanuts and Mint Grilled Eggplant Salad with Feta and Pine Nuts Sheet Pan Eggplant Parmesan Grilled Eggplant, Tomato and Goat Cheese Sandwiches
