Calabrian Eggplant Recipe - Melanzane Calabre

Hot weather and spicy foods go hand-in-hand; here's a zesty chilled eggplant recipe from Calabria that will work nicely as antipasto or vegetable. To serve 4-6:

Prep Time: 1 hours, 20 minutes

Cook Time: 5 minutes

Ingredients:

• 4 medium sized elongate eggplants, peeled, cut in 1/2 inch slices, and salted for an hour
• 3 cloves garlic, minced
• 2 hot peppers, minced
• Minced (ideally fresh) oregano to taste
• 2 tablespoons vinegar
• 1/4 cup Olive oil
• Salt & pepper to taste

Preparation:

Rinse the eggplant slices, boil them 3-4 minutes, and lay them on a towel to dry. Make an emulsion of the vinegar and oil, and add to it the herbs. Put a layer of eggplant in a dish, season it with the oil, put down another layer of eggplant and continue until all is used up. Chill for 4-6 hours before serving.

Yield: 4-6 servings Calabrian eggplant.

User Reviews