Eggplant Salad with Mint Leaves

This salad/side dish has become a standard at Cafe Drake. We make it at least once a week during this season of bumper crop eggplant. You can use either the standard large globe eggplant (also known as Italian eggplant) or the smaller, skinnier purple Japanese eggplant as above. Either will be delicious but do be certain to brown the eggplant well under the broiler - they should be tender and only slightly chewy.

Wash either 2 large eggplants (or 5 smaller Japanese eggplants), remove stems and slice into thin rounds. Sprinkle generously with salt and leave to drain in a colander for 30-45 minutes, not longer.

Rinse eggplant well and pat dry. Don't get obsessive about this step, just remove as much excess water as possible. Place sliced eggplants in a single layer on a LARGE baking sheet (or 2-3 smaller ones, to be broiled in batches) and broil for 4 minutes. Flip the slices (this is easier with a spatula) and broil another 3-5 minutes or until all is well browned but not burned. Warning: burning the eggplant will result in a bitter skin.

Allow eggplant to cool slightly then toss in a large bowl with a dressing made from: 2 cloves of crushed garlic, salt and black pepper, 3 T. olive oil and 2 T. wine vinegar (white is best but red is fine as a well). 

Cover and refrigerate overnight. Before serving allow the eggplant to come to just under room temperature and toss with 24 fresh mint leaves. If needed, season with more salt and pepper.