Marinated Eggplant Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: eggplant
white vinegar
garlic (chopped fine)
oregano
salt
olive oil
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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. |
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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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