melanzane con basilico
marinated eggplant with basil
2 medium-sized eggplants
4 garlic cloves
12 basil leaves
1/4 cup red wine vinegar
extra virgin olive oil as needed
freshly ground black pepper
Cut off the tops and stems of the eggplant and slice into round 1/2-inch pieces.
Salt the eggplant and set it in a colander for at least 30 minutes to extract any
bitterness and excess liquid, then pat each piece of eggplant with a towel.
Mince the garlic cloves or put them trough a garlic press.
In a large skillet, fry the eggplant in the olive oil over medium heat until each
side begins to lightly brown and place on paper towels to soak up any excess
Layer the eggplant in a serving dish. Lace the layers of eggplant with minced
garlic and basil leaves. Add a little salt and pepper and a dash of vinegar to
Drizzle with extra virgin olive oil and set aside to marinate for at least an hour
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