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Marinated Eggplant In Olive Oil

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs New Orleans Vegetables 4 Servings

INGREDIENTS

4 Eggplants, about 3 1/2 lbs.
Total), Total
1/2 c Salt
1 t White vinegar
1 t Extra virgin olive oil [go
For the greenest you can
Find]
3 c Regular olive oil [all
Extra virgin would be
Prohibitive for too many]
1/4 c Chopped garlic
1 t Crushed red pepper
1 T Dried oregano OR
2 1/2 T Fresh oregano if available
1/2 t Salt

INSTRUCTIONS

Contributed to the echo by: Bill Birner Originally from: La Cucina di
Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the
eggplants, and slice them about 1/4 inch thick from top to bottom.
Then slice across to get pieces the size of French fries. Put the
eggplant strips in a bowl and toss with the 1/2 cup of salt.  2. Move
the eggplant strips into a colander, arraying them in a  relatively
uniform layer up the sides. Put a bowl the same size as  the colander
inside the colander and weigh it down with three or so  pounds of
weight. [I find a foil covered common solid brick is a  handy kitchen
tool.] Put the entire apparatus in the sink to drain  for 45 minutes.
This will remove any bitterness from the eggplant.  3. Rinse the salt
off the eggplant with cold water. Drain it well,  then SQUEEZE it dry.
Put the eggplant in a bowl with the vinegar, and  marinate it for 30
minutes. [It will return to shape like a wet  sponge.]  4. Drain the
vinegar from the eggplant and squeeze it dry again. Put  the eggplant
into a bowl with all the other ingredients.  5. Pour the contents into
a canning jar. Make SURE there is enough  olive oil to completely cover
all the eggplant about 1/2 inch deep.  Tightly seal and refrigerate the
jar. Marinate for at least a week;  The ideal time is actually three
months, and the eggplant will keep  getting better even after that.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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