|
eggplant Under Oil slice 4 Long, Thin, Unpeeled (oriental) Eggplants (or 3 Small Regular Eggplants) About 1/4 Inch Thin Lengthwise. Put Into A Bowl With A Lot Of Kosher Salt (enough To Cover). Let Set For 4 Hours. remove Each Slice Eggplant From The Bowl And Lay Onto A Rack In A Roasting Pan (do Not Rinse). Lay A Length Of Cheesecloth Over The Eggplant. Cover Two Bricks With Aluminum Foil And Lay The Bricks Over The Eggplant To Weigh It Down. Let Set 4 Hours. using A 1-quart Clear Glass Jar, Put About 4 Slices Eggplant Into The Jar. Layering, Add 2 Tablespoons Red Wine Vinegar, A Couple Thin Slices Garlic, A Couple Herbal Flowers (such As Thyme Or Rosemary), A Couple Small Thin Peppers, And A Couple Fresh Mint Leaves. Continue Layering, And, When Near The Top, Pour Olive Oil Over To Cover. Put The Lid On An Shake A Few Times. You May Need To Add A Few More Slices Eggplant And Some More Olive Oil. Store In The Refrigerator. This Will Keep For At Least A Couple Months. to Serve As An Antipasto, Put A Few Fresh Green Salad Leaves On A Plate And Top With 2 Or 3 Slices Eggplant. |
|
