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Eggplant Under Oil - Appetizers Recipes - Recipes for Appetizers
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Recipe for Eggplant Under Oil from the Appetizers section.
Eggplant under OilSlice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise. Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hours.Remove each slice eggplant from the bowl and lay onto a rack in a roasting pan (DO NOT RINSE). Lay a length of cheesecloth over the eggplant. Cover two bricks with aluminum foil and lay the bricks over the eggplant to weigh it down. Let set 4 hours.Using a 1-quart clear glass jar, put about 4 slices eggplant into the jar. Layering, add 2 tablespoons red wine vinegar, a couple thin slices garlic, a couple herbal flowers (such as thyme or rosemary), a couple small thin peppers, and a couple fresh mint leaves. Continue layering, and, when near the top, pour olive oil over to cover. Put the lid on an shake a few times. You may need to add a few more slices eggplant and some more olive oil. Store in the refrigerator. This will keep for at least a couple months.To serve as an antipasto, put a few fresh green salad leaves on a plate and top with 2 or 3 slices eggplant.
We hope you enjoy your freshly made Eggplant Under Oil. This recipe came from Appetizers's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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