Marinated Eggplant In Olive Oil
4 md Eggplants (about 3 1/2 lbs. Total) 1/2 c Salt 1 ts White vinegar 1 ts Extra virgin olive oil [go For the greenest you can Find] 3 c Regular olive oil [all Extra virgin would b...
Ingredients
- 4medium eggplants (about 3 1/2 lbs.
- 1tsp white vinegar
- 1tsp extra virgin olive oil [go
- 1tsp crushed red pepper
- 1tbsp dried oregano or
- 21/2 tb fresh oregano if available
- 1/2tsp salt
Directions
- 1
4 md Eggplants (about 3 1/2 lbs
- 2
Total) 1/2 c Salt 1 ts White vinegar 1 ts Extra virgin olive oil [go For the greenest you can Find] 3 c Regular olive oil [all Extra virgin
- 3
Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom
- 4
Then slice across to get pieces the size of French fries
- 5
Put the eggplant strips in a bowl and toss with the 1/2 cup of salt
- 6
Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides
- 7
Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight
- 8
I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes