Recipe for cooking eggplant under oil

Starters and Snacks :: Finger Foods

Eggplant under Oil

Slice 4 long, thin, unpeeled (Oriental) eggplants (or 3 sm. regular eggplants) about 1/4 in. thin lengthwise. Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hr..

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 hr..

Using a 1-qt. clear glass jar, put about 4 slices eggplant into the jar. Layering, add 2 Tbsp. red wine vinegar, a couple thin slices garlic, a couple herbal flowers (such as thyme or rosemary), a couple sm. thin peppers, and a couple fresh mint leaves. Continue layering, and, when near the top, pour extra virgin 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 extra virgin 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.