Marinated Eggplant Livia Recipe
Marinated Eggplant Livia has a Marvelous taste.The Red chilli and Wine Vinegar gives the Marinated Eggplant Livia Stupefying taste.
Summary
Ingredients
1 eggplant (about 1 pound)
Salt for draining eggplant, plus additional to taste
1 1/2 cups fruity green olive oil
2 small dried red chilies
3 whole garlic cloves, slightly crushed
3 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon coarsely crushed black peppercorns
Directions
Cut the unpeeled eggplant into 1/8 inch crosswise slices.
Arrange them in layers in a colander, salting heavily as you do so.
Weight with a heavy plate or bowl and let stand for 1 hour.
Whisk together remaining ingredients.
Rinse eggplant slices well, pat them dry with paper towels, and arrange in layers in bowl, pouring the marinade over each layer as you go.
Cover the eggplant and let it marinate, refrigerated, for 3 days, stirring it once a day.
Drain the eggplant, fish out chilies and garlic, and use eggplant in sandwiches, in salads, or as part of an antipasto.
Arrange them in layers in a colander, salting heavily as you do so.
Weight with a heavy plate or bowl and let stand for 1 hour.
Whisk together remaining ingredients.
Rinse eggplant slices well, pat them dry with paper towels, and arrange in layers in bowl, pouring the marinade over each layer as you go.
Cover the eggplant and let it marinate, refrigerated, for 3 days, stirring it once a day.
Drain the eggplant, fish out chilies and garlic, and use eggplant in sandwiches, in salads, or as part of an antipasto.
