Marinated Eggplant In Olive Oil Recipe

Contributed by: Bill Birner Originally from: La Cucina di Andrea's New Orleans Extra Virgin Recipes

Step 1

Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt.

Step 2

Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool. ] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant.

Step 3

Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge. ]

Step 4

Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients.

Step 5

Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.

Things You'll Need

  • 4md Eggplants (about 3 1/2 lbs. Total)
  • 1/2c Salt
  • 1ts White vinegar
  • 1ts Extra virgin olive oil [go for the greenest you can find]
  • 3c Regular olive oil [all extra virgin would be prohibitive for too many]
  • 1/4c Chopped garlic
  • 1ts Crushed red pepper
  • 1tb Dried oregano OR 2 1/2 tb Fresh oregano if available
  • 1/2ts Salt

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