Marinated Eggplant (version VII)
2 medium eggplants, sliced thinly
Place eggplant on board in or a colander. Salt and leave to stand 1/2 hour. Rinse under tap and pat dry.
1 teaspoon salt
3/4 cup light olive oil
1 teaspoon fresh crushed garlic (around 1-2 cloves to taste)
1 teaspoon dried oregano or 2 teaspoons fresh oregano chopped
1/2 teaspoon dried thyme or 1 teaspoon fresh, chopped
1/2 teaspoon seasoned pepper (or salt and pepper to taste)
2 teaspoons red wine vinegar (or not too acidic vinegar)
Mix oil and garlic.
Preheat barbecue or char-grill grill.
Sparingly paint grill with garlic oil.
Cook eggplant until softened.
Remove and allow to cool.
Place eggplant in shallow dish (with sides). Sprinkle with the herbs, seasonings and vinegar. Drizzle over remaining garlic oil.
Chill for 1 hour or overnight.
Use as part of an appetizer, in calzones, on top of pizzas, or in sandwiches.
Wow! This was easy. It smelt delicious and when added to a basil tomato pasta sauce it was a treat to the tastebuds.
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