Italian

Eggplant Antipasto

Eggplant Antipasto

  • 2 kg eggplants
  • 6 garlic cloves
  • White vinegar
  • Sea salt

 

Extra virgin olive oilMixed dry herbs such as rosemary and oregano Peel the eggplant and cut in long, thin slices. Place in a colander with lots of salt and let stand for 5-6 hours. Rinse them. In a saucepan, heat the vinegar and when about to boil, add the eggplants and cook until tender. Slice the garlic cloves. In a big glass jar, place a layer of eggplant with some of the garlic slices, the spices, the salt and some of the oil. Repeat the same until you fill the jar. Refrigerate for at least one week before serving. (If you like it, you can make a few jars and keep them in the fridge ready to use. (Very practical for a Sunday dinner or for a last minute dinner with friends).