Eggplant marinated in vinaigrette

Makes 10-12 servings.

  • 4 small purple eggplants (about 1 kg),
  • 5 cloves garlic, crushed,
  • 1 tsp salt,
  • 1 Tbs dried oregano,
  • 1 1/4 cups white vinegar,
  • 2 cups olive oil (aprox.).
  1. Peel eggplant and slice into 1/2-inch thick rounds.
  2. Place in colander, salt both sides and let stand 3 hours, shaking occasionally to drain.
  3. Press slices, rinse, and pat dry.
  4. Heat vinegar and 1 Tbs water in large saucepan over medium heat.
  5. Poach eggplant slices 5 minutes.
  6. Drain and arrange in layers in large glass jar, distributing garlic and oregano between layers.
  7. Fill jar with oil and close tightly.
  8. Marinate in refrigerator 1 week.

Keeps up to 3 weeks.

 

This entry was posted in Savoury, spicy and hot / ostre, kwaśne i inne and tagged , , . Bookmark the permalink.

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