Poached Eggplant with Vinegar, Garlic, and Mint

• 2 1/4 pounds small, firm eggplants (preferably 6 to 8 ounces each; see box, page 254)
• 2 cups red wine vinegar, white wine vinegar, or cider vinegar
• 1/4 teaspoon salt
• 15 to 20 small fresh mint leaves, shredded
• 3 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil
• An 8-quart pot or saucepan for poaching
• A flat baking sheet or platter for cooling the eggplant
• A narrow oval or rectangular gratin or baking dishabout 6 by 10 inchesfor marinating the eggplant in layers

1. Trim the stem and bottom (blossom) ends of the eggplants.
2. Slice the eggplant in half lengthwise, then slice each half into wedges, about 1 1/2 inches wide on the outside (peel side).
3. You should have thirty or more wedges.
4. Pour the vinegar and 10 cups water into the pot, cover, and heat quickly until boiling.
5. Drop in all the eggplant slices, cover, and return the liquid to the boil rapidly, then set the cover ajar and adjust the heat so its at a moderate boil.
6. Push the eggplant under the surface frequently, shifting the pieces around a bit so they all poach evenly.
7. After about 10 minutes, reduce the heat so the liquid is perking gently and wont break up the softening wedges.
8. Cook for a total of 15 to 20 minutes, until the flesh of the eggplant appears completely translucentany opaque streaks means it is not cooked through.
9. Dont cook any longer than necessary; as soon as they are done, turn off the heat and carefully lift the wedges out of the liquid with a wide, perforated spatula or strainerlet the liquid drain off brieflyand lay them on the baking sheet.
10. Spread the slices apart from each other in one layer and let them cool for a few minutes.
11. Using a paring knife, cut out the stuck-together mass of seeds on each slice and discard, taking care not to tear the flesh; dont worry if a few seeds are left.
12. As you seed them, lay a third of the wedges in the small gratin dish in one layer, and top them with the seasonings: sprinkle on a third of the salt and a third of the mint-leaf shreds, scatter a third of the garlic slices, and drizzle a third of the oil all over.
13. Arrange and season two more layers of eggplant in the same way.
14. Marinate the eggplant for about an hour at room temperature before serving or using in a dish (though theyll be tasty in 30 minutes if you need them sooner).
15. See my serving suggestions below.
16. If youre making this ahead for serving the next day, seal the dish with plastic wrap and refrigerate; remove at least an hour before using so it comes to room temperature.
17. To keep after the second day, remove the garlic slices from the dish, wrap, and refrigerate; use within a week.
18. Marinated eggplant wedges are a great accompaniment to grilled and poached fish of all kinds, including sea bass, swordfish, cod, snapper, and grouper.
19. And heres a basic method to follow with all fish.
20. After you have poached the eggplant strain the vinegar water (removing eggplant seeds) into a wide saute pan.
21. Marinate the eggplant as in the main recipe for 1/2 hour or so, then reheat the vinegar water to a simmer, slide in up to four serving-size pieces of fish fillet, and poach for about 4 minutes.
22. Lift the fillets carefully out of the poaching liquid and lay them in a baking dish.
23. Drizzle some of the juices from the marinated eggplant over the fish, then lay eggplant wedges on top.
24. Serve immediately, or let the flavors marry for 30 minutes at room temperature or longer in the refrigerator.
25. Lift portions of fish and eggplant together onto serving plates and drizzle with marinating liquid.
26. Poached shrimp are also delicious with eggplantbetter than traditional shrimp cocktail.
27. Proceed as above, except poach the shrimp in the vinegar water for 2 minutes.
28. Cool before serving.
29. As an antipasto: as a crostini toppingchopped into small bits; with thin slices of prosciutto; with Tuna in Olio (page 10); with Marinated Mackerel (page 3); in Raw Tomato Sauce for Pasta (page 265)
30. In pasta: added to Raw Tomato Sauce (page 265)
31. As a marinade: on top of Poached Fish Fillets (above)
32. As an accompaniment: for grilled fish steaks (page 302); for grilled lamb chops
33. As a chutney: chopped up with fresh black figs; for anything grilled

eggplants, red wine vinegar, salt, mint, garlic, extravirgin olive oil, poaching, baking sheet, rectangular gratin

Taken from www.epicurious.com/recipes/food/views/poached-eggplant-with-vinegar-garlic-and-mint-384493 (may not work)