Wednesday, February 11, 2009

Eggplant Marinati

I saw this on tv ages ago. I don't remember which show it was, but I just love this recipe. This is an antipasto, but could also be a side dish. I think that you could, chop the eggplant into large chunks instead of slices and it would be easier to serve at a buffet or as a side dish.

Container, preferably with a lid, large enough to hold all the eggplant. It will be unmolded before serving.

2 eggplants, in 1/2" thick slices

Flour for dusting

2 eggs, beaten
salt, pepper
parsley, chopped

olive oil for frying

extra virgin olive oil
6 garlic cloves, whole
red wine vinegar
2 bay leaves
rosemary, tsp or more

Salt the eggplant & let drain for an hour. Rinse & pat dry.

Mix the batter: Combine all ingredients in a shallow pan, large enough to dip eggplant into.

Heat oil in skillet until in begins to film. Flour the eggplant & dip into egg batter. Fry about 1/2 minute on each side. Drain on paper towels.

Make sauce: Brown 6 whole garlic cloves in olive oil. Add vinegar & seasonings and simmer 1 minute.

Layer eggplant & sauce in bowl, cover tightly, invert back & forth so that all the eggplant is well coated with sauce. Let stand up to a week. Unmold and serve.

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