Eggplant Under Oil
From peetabear 15 years ago
- - to make
- Serves 0
This sounds like another good recipe to use up some eggplant and to have something different on your antipasta tray... the prep time was not included because it doesn't take long to actually make but the salting times are several hours. Read more .. you can change out the herbs, vinegar and the peppers or add a few hot peppers to make several jars of different flavors.. See less
Ingredients
- Slice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise shopping list
- Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hours. shopping list
- 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. shopping list
- Using a 1-quart clear glass jar, put about 4 slices eggplant into the jar. shopping list
- Layering, add 2 tablespoons red wine vinegar, shopping list
- a couple thin slices garlic shopping list
- a couple herbal flowers (such as thyme or rosemary shopping list
- a couple small thin peppers shopping list
- a couple fresh mint leaves shopping list
- 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. shopping list
How to make it
- To serve as an antipasto, put a few fresh green salad leaves on a plate and top with 2 or 3 slices eggplant
People Who Like This Dish 3
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" It was excellent "