distilled white vinegar, as needed
1 Into a large nonreactive skillet, pour equal amounts of vinegar and water to a depth of 3-inches and bring to a simmer over medium heat. Working in batches as necessary, add the eggplant slices in one layer and blanche for 2 minutes on each side. Transfer the finished batches to drain in a nonreactive colander. Squeeze dry between paper towels.
1 medium eggplant, 1/2-inch-thick slices
2 tablespoons dried oregano leaves
1/2 teaspoon hot red chili flakes
1 teaspoon freshly ground black pepper
1 teaspoon salt
4 garlic clove, minced
3/4 cup flat-leaf parsley, chopped
olive oil, for drizzling
2 In a small bowl, combine the oregano, red pepper flakes, black pepper, and salt.
3 Place a layer of eggplant slices in a medium-sized glass or earthenware rectangular dish. Sprinkle generously with the oregano mixture, some of the garlic, and some of the parsley. Drizzle generously with oil.
4 Repeat the procedure, layering the eggplant slices and seasoning each layer with the oregano mixture, garlic, and parsley, and drizzling generously with oil until all the eggplant slices are used up.
5 Cover with plastic and refrigerate. The eggplants will keep for up to 5 days.
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