Eggplant Marinated Redux

Mike Truese

Eggplant Marinated Redux
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Eggplant Marinated Redux
BigOven - Save recipe or add to grocery list
  • 1
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  • 3
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Votes: 0
Rating: 0
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Print Recipe
Ingredients
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Instructions
  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).
  3. 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.
  4. Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl. 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. Bring to room temperature before serving.
Recipe Notes

Accompaniment: crusty Italian loaf

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