Fortuna Cooks

Delicate white eggplant—the one that has the fewest seeds—takes beautifully to grilling indoors or outdoors, doused with your best olive oil and sherry vinegar, and showered with bright fresh herbs and then marinated.

Ingredients:

1½ pounds white eggplants

1 tablespoon coarsely chopped garlic (about 2 large cloves)

Salt and pepper to taste

¼ cup olive oil 2 tablespoons finely shredded mint

1 ½ tablespoons sherry or balsamic vinegar

1 tablespoon finely shredded basil

1 tablespoon coarsely chopped parsley

How to cook:

Preheat the oven to 325 degrees.

Trim the green stems of the eggplants. Peel and slice them into 1-inch-thick rounds. Line a 12 x 18-inch jelly roll pan with aluminum foil and coat the surface with an olive oil spray. Spread the eggplant rounds on the foil and coat the slices with the olive oil spray. Season with salt and pepper, and bake for 20 minutes. Turn the slices over and bake about 15 to 20 minutes more, until the eggplant is cooked through and golden brown.

Transfer to a flat serving dish with sides. In a small bowl, combine the olive oil, vine gar, and garlic. Spoon the mixture over the eggplant. Scatter the mint, basil, and parsley over all and let stand for at least 4 hours at room temperature, tilting the dish and spooning the sauce over the eggplant occasionally. Serve at room temperature.

Note: You can grill the eggplant outdoors over wood or charcoal on a rack that is about 6 inches from the source of heat. Turn occasionally so they cook through slowly without burning.

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Fortuna Cooks

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