Calabrian Eggplant

Melanzane Calabre

(2 votes)

4 long eggplants, peeled, cut in 1/2 inch slices, and salted for an hour
3 cloves garlic, minced
2 hot peppers, minced
minced (ideally fresh) oregano to taste
2 tablespoons vinegar
1/4 cup olive oil
salt & pepper to taste

Rinse the eggplant slices, boil them 3-4 minutes, and lay them on a towel to dry. Make an emulsion of the vinegar and oil, and add to it the herbs. Put a layer of eggplant in a dish, season it with the oil, put down another layer of eggplant and continue until all is used up. Chill for 4-6 hours before serving.

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