Found some Asian eggplant at the farmer's market yesterday and remembered, somewhere deep in my mental files, a recipe from Gourmets-long-past that we had liked last summer. First, you disk up the long, thin specimens, broil them briefly, and marinate them for at least 30 minutes or up to a couple of days. Room temperature is their ideal state, so even if that room's temperature is in the 80s--as mine relentlessly is these days--at least you don't have to fire up the oven any longer than 10 minutes on this one.
I think it's designed as an appetizer, but add a thick piece of toast schmeared with goat cheese, and call it lunch (or dinner, like we did last night).
Marinated Eggplant and Goat Cheese Toasts
(serves 1-2; active time, about 15 minutes + 30 min marinating, but can be done well in advance)
1 lb. asian eggplants, sliced into thin rounds
2 Tbsp. red wine vinegar
2 Tbsp capers
1/4 cup chopped mint
- Place eggplant slices in a single layer on sheet pan and brush with olive oil (or spray with cooking spray), then sprinkle with salt. Broil 5 minutes, then flip, repeat, and broil 5 minutes more.
- In a bowl, combine vinegar, 2 Tbsp olive oil, capers, and mint. Toss cooked eggplant in mixture and allow to marinate at least half an hour.
- Spread cheese on your toast and use as a scoop or a plate.