Argentine Marinated Eggplant
If your dried oregano is more than a year old, you may want to get a new jar for this dish. The oregano is key to the flavor. If you can get very aromatic, dried wild oregano from Italy so much the better. See the Notes section below for some amazing wild oregano. Adjust the crushed red pepper to taste.
Servings Prep Time
10people 20minutes
Cook Time Passive Time
45minutes 25hours
Servings Prep Time
10people 20minutes
Cook Time Passive Time
45minutes 25hours
Ingredients
Instructions
  1. Peel the eggplant.
  2. Slice the eggplant into rounds approximately 1/8 inch thick.
  3. Salt the eggplant slices liberally and place them in a colander.
  4. Put a saucer on top of the eggplant and add a weight, such as a few canned goods.
  5. Allow the eggplant to sweat and drain for an hour.
  6. Meanwhile, mix the olive oil, garlic, oregano, red pepper, salt, and bay leaves. Set aside.
  7. Rinse and drain the eggplant.
  8. Bring the vinegar and water to a boil.
  9. Working in batches, add a few eggplant slices to the boiling vinegar and water mixture. Cook for 1 minute after the mixture returns to a boil.
  10. Blot the cooked eggplant on paper towels.
  11. Put a layer of cooked eggplant in a non-reactive container, such as a glass baking dish.
  12. Drizzle the eggplant with some of the olive oil mixture.
  13. Repeat layers of eggplant drizzled with the oil mxiture until all ingredients are used.
  14. Place a layer of plastic wrap directly on the eggplant.
  15. Put a dish or plate on the plastic wrap to weigh down the eggplant. Refrigerate for 24 hours.
  16. Allow the eggplant to come to cool room temperature and remove the bay leaves before serving.
Recipe Notes
Wild oregano from the hills of Calabria

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