Eggplant preserved in oil

Yield: 1 Servings

Measure Ingredient
2 pounds The long thin eggplant (chinese eggplant)
Clean white dishtowels
Chopped garlic to taste (1 tablespoon for the faint of heart)
Chopped fresh mint, handfull
Fresh Oregano, baby handful
2 tablespoons Wine vinegar
Jar, one of those 1 pint wire hinged and snap down ones would be good. I use a pint canning jar.
Hot peppers to taste (may be varied- cracked pepper corns, anchovies, according to your urges)

I am going to take this opportunity to expand and correct a recipe I gave from memory (64 k) a few weeks ago. This is from Marcella Hazen's "Marcella's Italian Kitchen"

Peel the eggplant and cut into ¼ inch square julienne strips salt heavily and toss in a bowl - let steep for 12 hours or more. I like to pour off the liquid 2 or 3 times and add a bit more salt.

Drain, take handfuls and put into the towel, squeeze thoroughly to remove liquid.

You may now be amazed at how little eggplant is left.

In a bowl throughly mix eggplant, herbs, garlic and half the vinegar Put the eggplant, strip by strip, in layers in the jar. Don't be compulsive about it or you will never get done. Between layers put the peppers or whatever pour in any remaining seasonings.

press eggplant down a bit with the back of a spoon or whatever will fit in your jar. Add olive oil to cover.

Eat now or let sit. I refrigerate it. Marcella says to use a good vegetable oil if you want to keep it for a long time- up to a year.

Posted to FOODWINE Digest 12 November 96 Date: Tue, 12 Nov 1996 14:19:24 -0500 From: Matthew Hill <mhhill@...>

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