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 hour, 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.
Yield: 4-6 servings Calabrian eggplant.
