Minted Eggplant

Ingredients

• 0.1 teaspoon pepper black
• 3 medium eggplant trimmed cut lengthwise into 8 wedges (2 pounds total)
• 2 tablespoons parsley fresh finely chopped
• 2 tablespoons mint leaves fresh finely chopped
• 1  garlic clove minced
• 6 tablespoons olive oil extra virgin extra-virgin
• 0.5 teaspoon oregano dried crumbled
• 0.8 teaspoon salt 
• 0.3 cup sherry vinegar 

Equipment

• bowl
• frying pan
• whisk
• pot
• steamer basket

Directions

1. Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes.
2. Transfer basket to sink and let eggplant drain 5 minutes.
3. Transfer eggplant to a deep platter.
4. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined.
5. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours.
6. Sprinkle with mint and parsley just before serving.