This recipe serves
4
4
1 poundeggplant
1 cupwater
1 1/2 cupwhite wine vinegar
2 sprigsrosemary
Wash and dry the
eggplant. Cut into quarter-inch thick slices and put the slices in a
colander. Sprinkle them evenly with coarse salt, then weight the slices
down with a plate and a heavy can of tomatoes. Let sit for an hour, then
brush off the salt and dry the eggplant slices on a clean dish towel.
eggplant. Cut into quarter-inch thick slices and put the slices in a
colander. Sprinkle them evenly with coarse salt, then weight the slices
down with a plate and a heavy can of tomatoes. Let sit for an hour, then
brush off the salt and dry the eggplant slices on a clean dish towel.
Put the water and
vinegar in a medium pot over high heat. When the water is boiling, slip
the eggplant slices into the pot and cook for 5 minutes. Drain the
eggplant slices and let them dry overnight on a clean dish towel.
vinegar in a medium pot over high heat. When the water is boiling, slip
the eggplant slices into the pot and cook for 5 minutes. Drain the
eggplant slices and let them dry overnight on a clean dish towel.
The next day,
have a clean glass jar ready. Slice the garlic very thinly. Break the
bay leaves into small pieces and mince the rosemary. Crumble the dried
chiles. Place a layer of eggplant slices in the glass jar. Distribute a
few slices of garlic, a few pieces of bay, some minced rosemary and a
few bits of chile over the layer of eggplant. Cover with another layer
of eggplant and the various seasonings. Continue until all the
ingredients are used up. Using a spoon, gently tamp down the eggplant
and seasonings. Then pour olive oil into the jar slowly, tamping down
every now and again, until the eggplant is fully covered by olive oil
and there are no air pockets in the jar. Close the jar and put in a
cool, dark place for one month before using.
have a clean glass jar ready. Slice the garlic very thinly. Break the
bay leaves into small pieces and mince the rosemary. Crumble the dried
chiles. Place a layer of eggplant slices in the glass jar. Distribute a
few slices of garlic, a few pieces of bay, some minced rosemary and a
few bits of chile over the layer of eggplant. Cover with another layer
of eggplant and the various seasonings. Continue until all the
ingredients are used up. Using a spoon, gently tamp down the eggplant
and seasonings. Then pour olive oil into the jar slowly, tamping down
every now and again, until the eggplant is fully covered by olive oil
and there are no air pockets in the jar. Close the jar and put in a
cool, dark place for one month before using.
Source: Food52