Marinated Eggplant Recipe
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A wonderful combination of eggplant, onions, garlic and herbs which is perfect served with crusty bread.
Servings: 8 people
Ingredients
- 2 medium eggplant ( (about 1 ⅓ pounds or 600 grams) )
- salt
- ¾ cup extra virgin olive oil
- 1 onions (sliced thinly)
- 2 cloves garlic (finely chopped)
- 1 teaspoon dried oregano
- ¼ cup red wine vinegar
- 3 tablespoons chopped flat leaf parsley
- salt and freshly ground pepper (if needed)
Instructions
- Peel the eggplant and cut it into 2cm (3/4in) chunks. If the skin is tender, it can be left on.
- Bring a large pot of salted water to a boil. Add the eggplant and return the water to a gentle simmer. Cook for 2–3 minutes, pressing the pieces down with a spoon as they float, until just tender but not mushy.
- Drain well and transfer the eggplant to a large flat platter. Spread out so that the eggplant begins to cool.
- In a frying pan, warm the oil over medium-low heat.
- Add the sliced onion, garlic and dried oregano and fry gently until softened and aromatic. Cook long and slow for 15 minutes or until the onion is translucent.
- Add the red wine vinegar. Stir well.
- Pour mixture over cooked eggplant along with parsley and toss gently.
- Taste to check seasoning.
- Allow to stand a least an hour before serving but best made the day before.
- Keeps well in the refrigerator for two days.
Notes
If eggplants are very young and tender there is no need to peel. However if the skin seems tough, it's better to peel the eggplant prior to boiling.
Nutrition
Serving: 0g | Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 465mg | Fiber: 6g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 9.6mg | Calcium: 36mg | Iron: 0.9mg
