Sweet and Sour Eggplant (version III)

Melanzane in Saor

3 pounds medium sized eggplants
2 cups extra virgin olive oil
salt and pepper
1/2 cup extra virgin olive oil for marinating
3 medium onions, thinly sliced
1 clove garlic, chopped
1 cup white wine vinegar
1 ounce pine nuts
1 ounce golden raisins
1 small bunch of parsley, finely chopped

Cut the eggplants into very thin slices, crosswise.

Salt the sliced and let rest for about 1 hour in a colander until they lose their bitter liquid.

Pat dry. Heat the oil and fry the eggplant slices a few at a time. As slices are browned and cooked, remove with a slotted spoon and drain on paper towels.

Season with salt and pepper.

Prepare the following marinade:
Heat 1/2 cup of olive oil and sauté the onions and garlic in a saucepan for 2 minutes. Add the vinegar, pine nuts, golden raisins, and parsley. Cook for 15 minutes over low heat.

Arrange the eggplant slices in a shallow bowl. Cover with the marinade.

Cool to room temperature. Cover and refrigerate for 1 day before serving.



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