Eggplant Marinated

Mike Truese

Eggplant Marinated
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The nice thing about marinating anything is that you don’t have to do much. Time takes care of all the heavy labor.
Eggplant Marinated
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The nice thing about marinating anything is that you don’t have to do much. Time takes care of all the heavy labor.
Ingredients
Servings:
Units:
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. Gently squeeze handfuls of eggplant.
  2. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes.
  3. 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.
  4. Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
  5. Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant.
  6. 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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