Garlicky Marinated Eggplant

• 3 narrow eggplants (3/4 pound each), peeled and sliced lengthwise 1/4 inch thick
• Kosher salt
• About 2/3 cup pure olive oil
• 2 large garlic cloves, minced
• 2 tablespoons finely chopped mint leaves
• 1 tablespoon finely chopped oregano
• 1 1/2 tablespoons extra-virgin olive oil

1. Sprinkle the eggplants on both sides with 1 tablespoon of kosher salt.
2. Arrange the slices on a wire rack set over a rimmed baking sheet and let stand for 30 minutes.
3. Blot the eggplant slices with paper towels.
4. In a large nonstick skillet, heat 2 tablespoons of the pure olive oil until shimmering.
5. Add 4 or 5 slices of eggplant and cook over high heat, turning occasionally, until tender and well browned, about 6 minutes.
6. Transfer the eggplant to a wire rack lined with paper towels and blot off any excess oil.
7. Repeat with the remaining eggplant slices and pure olive oil.
8. In a bowl, combine the garlic, mint, oregano and a pinch of salt.
9. Arrange 4 eggplant slices in a layer in a small ceramic or glass dish.
10. Sprinkle with 1 teaspoon of the herb mixture, then drizzle with 1 teaspoon of the extra-virgin olive oil.
11. Repeat with the remaining eggplant, herbs and oil.
12. Press a sheet of plastic directly on the eggplant; let stand at room temperature for at least 2 hours or refrigerate for up to 2 days.
13. Bring to room temperature before serving.

eggplants, kosher salt, olive oil, garlic, mint leaves, oregano, extravirgin olive oil

Taken from www.foodandwine.com/recipes/garlicky-marinated-eggplant (may not work)