It should come as no surprise that Crowded Earth Kitchen features at least one or two new eggplant recipes every summer. When you emphasize “fresh” and “frugal” in your kitchen, eggplant has a way of emerging as a frequent star. This summer, as these lovely purple beauties make their way from our garden to our table, we’re trying something new. Italian Marinated Eggplant is best served cold as part of an antipasto platter, with a side of crusty bread, or as a salad ingredient with fresh mozzarella (shown above). Enjoy!
Ingredients (Makes 1 quart)
1 large or 3 small eggplant
1 tablespoon salt
1 cup white vinegar
2 cups water
1 lemon, thinly sliced
4 cloves garlic, chopped
1 cup olive oil
Step 1) Slice eggplant into 1/4 inch thick rounds and place in a strainer. Sprinkle with salt and allow to drain for 2 – 4 hours, tossing gently once or twice. This will pull the excess liquid from the eggplant, and helps eliminate any bitter flavors.
Step 2) Bring vinegar and water to a boil in a large, nonreactive pot. Add eggplant, reduce heat, and simmer for 5 minutes.
Step 3) Drain eggplant in a strainer. Set a weight on top of the eggplant (such as a glass dinner plate) and allow the eggplant to drain thoroughly for at least 30 minutes.
Step 4) In a wide-mouth quart jar, layer an inch of eggplant, a sprinkle of garlic, a few slices of lemon, and approximately 2 tablespoons of olive oil. Repeat layers until all ingredients are used up.
Step 5) Cover and refrigerate overnight to allow flavors to blend. This will keep in the refrigerator for a good two weeks. Enjoy!