Recipe

Eggplant Under Oil Recipe

	Peetabear / All my dishes 6 months, 4 weeks ago 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 becase it doesn't take long to actually make but the salting times are several hours... you can chan... More Servings:0	Peetabear
	antipasta eggplant

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Ingredients

Slice 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

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.

Directions

To serve as an antipasto, put a few fresh green salad leaves on a plate and top with 2 or 3 slices eggplant

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