Free Online Recipes
|

Sign Up login
 
 

Berenjena a la Italiana (Italian-Style Eggplant) Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Berenjena a la Italiana (Italian-Style Eggplant)

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   6-8

Ingredients
1 tbsp. coarse salt
2 medium eggplants, peeled, trimmed, and thinly sliced crosswise
1 cup olive oil
5 cloves garlic, peeled and thinly sliced
1 tbsp. dried oregano
1/2 tbsp. red pepper flakes
5 bay leaves
3 cups white vinegar
 

Instructions
COLD MARINATED VEGETABLE S like these round out a good asado. The seasonings used here work well for zucchini, too.
Sprinkle salt on eggplant slices and stack in a colander set over a bowl. Weight eggplant with a heavy plate and set aside to drain for 1 hour. Meanwhile, mix together oil, garlic, oregano, red pepper flakes, and bay leaves in a small bowl and set aside. Remove eggplant from colander and pat dry with paper towels.
Bring vinegar and 2 cups water to a boil in a pot over high heat. Working in batches, add eggplant and blanch for 1 minute, then remove with a slotted spoon and drain on paper towels.
Layer some of the eggplant in a glass bowl and drizzle with some oil mixture. Repeat layering, finishing with the oil mixture. Place plastic wrap onto surface of eggplant, then weight with a heavy plate and refrigerate for 24 hours.


Originally Submitted
1/14/2008





0 Out of 5 from 0 reviews

You can add this Berenjena a la Italiana (Italian-Style Eggplant) recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.