Marinated Eggplant

(1 vote)

4 eggplants
3/4 to 1 cup olive oil
2 tablespoons salt
2 tablespoons freshly ground black pepper
6 garlic cloves, peeled, shaved
6 tablespoons fresh thyme, oregano or marjoram, chopped
1/2 to 3/4 cup balsamic vinegar

Slice the eggplant 3/8 inch thick. Brush with 3 to 4 tablespoons of the olive oil. Grill until golden, about 10 minutes of the eggplant, 6 to 8 minutes for the zucchini. Arrange a layer of vegetables in a clean glass jar or dish with a lid. Sprinkle with some of the salt, pepper, shaved garlic and herbs. Continue until all the vegetables are used. Combine remaining olive oil and vinegar pour over the vegetables. Refrigerate. Turn every day for 1 week.

Makes 1 quart.


This method mentions zucchini, it is not in the list of inredients........a bit difficult!
les, foster, vic

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