VegetarianLight.com
Eggplant Antipasto
My cousin, who is a fabulous cook, sent me this
recipe. In her words: “When I lived in New York, I could have lived off
this stuff. It is ridiculous! Serve it with crusty bread, Italian cheeses,
and/ or roasted red peppers or tomatoes-- it is a fantastic antipasto….YUM.
A little labor intensive, but TOTALLY worth it…”
3 medium eggplant, peeled and cut into 3- by 1/4-inch
sticks
3 cups water
1 1/2 cups white-wine vinegar
3-4 garlic cloves, coarsely chopped
1 tablespoon finely chopped oregano
About 1 cup olive oil, plus a bit more to cover
1) Toss eggplant with 1/4 cup salt and drain in a colander
set over a bowl, covered, at room temperature 4 hours.(Eggplant will turn
brown.) Discard liquid in bowl.
2) Gently squeeze handfuls of eggplant. Bring water
and vinegar to a boil in a medium pot. Add eggplant and boil, stirring
occasionally, until tender, 2 to 3 minutes. Drain in colander, then set
colander over a bowl and cover eggplant with a plate and a weight (such
as a large heavy can). Continue to drain, covered and chilled, 8 to 12
hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to
remove excess liquid, then pat dry.
3) Stir together eggplant, garlic, oregano, 1/2 teaspoon
pepper, and 1 cup oil in a bowl.
4) Transfer to a 1-quart jar or other container with
a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate
eggplant, covered and chilled, at least 4 hours.
5) Bring to room temperature before serving. Gets better
over time, and keeps for a month or more (if you can make it last that
long!)
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