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Eggplant Preserved In Oil

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs	Italian		1	Servings

INGREDIENTS

2	lb	The long thin eggplant
		chinese eggplant
		Salt
		Clean white dishtowels
		Chopped garlic to taste, 1
		tablespoon for the faint
		of heart
		Chopped fresh mint, handfull
		Fresh Oregano, baby handful
2	T	Wine vinegar
		Jar, one of those 1 pint
		wire hinged and snap down
		ones would be good. I
		use
		a pint canning jar.
		Hot peppers to taste, may be
		varied- cracked pepper
		corns anchovies
		according to your urges

INSTRUCTIONS

I am going to take this opportunity to expand and correct a recipe I
gave from memory (64 k) a few weeks ago.  This is from Marcella
Hazen's "Marcella's Italian Kitchen"  Peel the eggplant and cut into
1/4 inch square julienne strips salt  heavily and toss in a bowl - let
steep for 12 hours or more. I like  to pour off the liquid 2 or 3 times
and add a bit more salt.  Drain, take handfuls and put into the towel,
squeeze thoroughly to  remove liquid.  You may now be amazed at how
little eggplant is left.  In a bowl throughly mix eggplant, herbs,
garlic and half the vinegar  Put the eggplant, strip by strip, in
layers in the jar.  Don't be  compulsive about it or you will never get
done.  Between layers put  the peppers or whatever pour in any
remaining seasonings.  press eggplant down a bit with the back of a
spoon or whatever will  fit in your jar.  Add olive oil to cover.  Eat
now or let sit.  I refrigerate it.  Marcella says to use a good
vegetable oil if you want to keep it for a long time- up to a year.
Posted to FOODWINE Digest 12 November 96  Date:    Tue, 12 Nov 1996
14:19:24 -0500  From:    Matthew Hill <mhhill@WATARTS.UWATERLOO.CA>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 454 Calories From Fat: 19 Total Fat: 2.3g Cholesterol: 0mg Sodium: 716.2mg Potassium: 3618.6mg Carbohydrates: 103g Fiber: 50.3g Sugar: 32.1g Protein: 24.1g