Eggplant Preserved in Oil

(17 votes)

2 pounds long thin eggplant (chinese eggplant)
salt
clean white dishtowels
chopped garlic to taste (1 tablespoon for the faint of heart)
chopped fresh mint, handful
fresh oregano, baby handful
2 tablespoons wine vinegar
a pint canning jar
hot peppers to taste
cracked peppercorns

Peel the eggplant and cut into 1/4 inch square julienne strips salt heavily and toss in a bowl - let steep for 12 hours or more.  Pour off the liquid 2 or 3 times and add a bit more salt.

Drain, take handfuls and put into the towel, squeeze thoroughly to remove liquid. You may now be amazed at how little eggplant is left.

In a bowl thoroughly mix eggplant, herbs, garlic and half the vinegar Put the eggplant, strip by strip, in layers in the jar. Don't be compulsive about it or you will never get done. Between layers put the peppers or whatever pour in any remaining seasonings. Press eggplant down a bit with the back of a spoon or whatever will fit in your jar. Add olive oil to cover.

Eat now or let sit. I refrigerate it. Use a good vegetable oil if you want to keep it for a long time- up to a year.


Comments:

Credit for this one should be given to Marcella Hazan. It's from her cookbook,
Anonymous, Location not stated.

Credit for this one should be given to Marcella Hazan. It's from her cookbook Marcella's Italian Kitchen.
Anonymous, Location not stated.


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