Eggplant In Savory Sauce
From flavorsofitaly 16 years ago
- - to make
- Serves 7
This appetizer is best prepared the night before serving, to allow the eggplant to absorb the wonderful flavor of the sauce. To serve as finger food with cocktails, roll up the eggplant slices, and secure with a toothpick.
Ingredients
- 6 small, or 3 medium eggplants shopping list
- extra virgin olive oil shopping list
- 6-8 fresh oregano leaves, minced shopping list
- 2 cloves garlic. peeled shopping list
- 4 or 5 anchovy fillets, drained shopping list
- 1/4 tsp hot red chili pepper flakes shopping list
- 4 or 5 sprigs fresh parsley shopping list
- 3 Tbl balsamic vinegar shopping list
- fresh basil leaves for garnish shopping list
How to make it
- Preheat oven to 350F.
- Cut eggplant into 1/4 thick rounds. Brush with olive oil, and sprinkle with oregano. Bake, turning once, until soft, 10-20 minutes.
- Place garlic, anchovies, hot red pepper, and parsley in a food processor or blender. Add 3 Tbl olive oil and the vinegar - puree.
- Arrange eggplant slices on serving plate and pour sauce over them. Refrigerate, covered, for at least 2 hours. (overnight is even better)
- Let dish come to room temperature before serving. Garnish with basil leaves.
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