Eggplant Under Oil Recipe

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Type: Eggplant Under Oil Free Cooking Recipe – Appetizers

All good!

Ingredients / Directions
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 hour(s). 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 hour(s).

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.

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