Eggplant Under Oil
Eggplant under Oil
Slice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise
Put into a bowl with a LOT of kosher salt (enough to cover)
Let set for 4 hours
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 hours
Using a 1-quart clear glass jar, put about 4 slices eggplant into the jar
Layering, add 2 tablespoons red wine vinegar, a couple thin slices garlic, a couple herbal flowers (such as thyme or rosemary), a couple small thin peppers, and a couple fresh mint leaves
Continue layering, and, when near the top, pour 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 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
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