MARINATED EGGPLANT
I had this for the first time at a New Years party. I'm ashamed to say that maybe I ate most of it. I received a brief brief from the hostess on how to prepare it. This is what I imagined.
Ingredients
- 2 large eggplants
- 1 teaspoon of kosher salt
- 3-6 tablespoons of olive oil
- 1/2 cup finely chopped Italian parsley
- 1/2 cup finely chopped fresh dill
- 3 garlic cloves, pressed (see note)
- 1 teaspoon of freshly ground black pepper
Instructions
First, rinse the eggplant, pat dry with paper towel, cut into slices about 3/8 of an inch thick.
Then, preheat a large skillet over medium heat. Add 1 tablespoon of olive oil. Place about 1/3 sliced eggplant on the pan in a single layer and cook over medium heat for about 6 minutes, until golden brown. Flip to the other side and continue cooking for another 6 minutes. As the eggplant really soaks in the oil when it cooks, add about 1 teaspoon of olive oil while turning it. Transfer to a dish covered with a paper towel to remove excess oil and cool. Repeat this step until all the eggplant slices are cooked (2 large eggplants are usually cooked in 2-3 batches, depending on the size of the pan you are using).
Spread a little squeezed garlic on top of each eggplant slice.
Take a container with a tight-fitting lid, spread a pinch or two of squeezed garlic on the bottom and sprinkle with chopped dill and parsley.
Place a layer of eggplant slices, making sure they don't overlap or barely overlap. Sprinkle a small pinch or two of salt, grind black pepper to taste. Finish the layer by sprinkling with chopped dill and parsley. Repeat until all the vegetables are layered. Finish with a pinch of salt, pepper and chopped greens.
Cover with a lid and store at room temperature for 4 hours before serving.
Pickled eggplants can be refrigerated for up to 7-8 days. You can serve it cold or brought to room temperature before serving it.
Happy Cooking Time.
