"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Marinated Eggplant Recipe

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This recipe for Marinated Eggplant, by , is from Joy of the Repast: Favorite Recipes of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Heemstra Sanchez
Added: Thursday, November 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
eggplant
white vinegar
garlic (chopped fine)
oregano
salt
olive oil

Directions:
Directions:
Peel and slice the eggplant into long, very thin slices (the skinny ones work best)
Bring to boil 1 part vinegar to 4 parts water in a pot - calculate enough liquid to cover the eggplant.
Add eggplant slices to the boiling water. Add salt to taste.
Cook until just tender (about 5 minutes). Drain.
Place a layer of the eggplant slices in a glass dish. Alternate the layers with garlic, oregano. olive oil and salt to taste, Let it sit at room temperature for a couple of hours before refrigerating.

Number Of Servings:
Number Of Servings:
as many as you want
Preparation Time:
Preparation Time:
not too long
Personal Notes:
Personal Notes:
Supposedly this is the Napoli Pizzeria recipe for their berenjena marinada salad (marinated eggplant salad). IRRESISTIBLE. A large puffy, freshly baked pita bread is essential to soak up all the garlicky olive oil. Many people claim that this marinated eggplant is not the same without a Panama (or Atlas or Soberana) beer to wash it down. Will keep in the refrigerator for weeks.

 

 

 

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