| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| melanzane con basilico
marinated eggplant with basil ingredients: 2 medium-sized eggplants 4 garlic cloves 12 basil leaves 1/4 cup red wine vinegar extra virgin olive oil as needed salt and freshly ground black pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| 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 oil. 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 each layer. Drizzle with extra virgin olive oil and set aside to marinate for at least an hour before serving. |
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