Wednesday, August 10, 2011

Marinated Eggplant

I took a one-day cooking class when I was in Rome -- "Fabiolous Cooking Day" (the chef's name is Fabio)...actually the class was in Mazzano, a small country village not far from Rome. I haven't found this recipe on the site, so I don't have exact amounts, but I don't remember really measuring anything as we made this dish anyway! :)

white wine vinegar
extra virgin olive oil
fresh parsley

Thinly slice the eggplant and lay it on a baking sheet or in a baking dish, preferably in a single layer but it's okay if they overlap some. Put it in the oven (375°) until the slices begin to dry and turn a light golden brown. (30-45 minutes, depends how thick your slices are.)

While the eggplant is roasting, dice a few cloves of garlic (more if you like stronger garlic flavor) and chop fresh parsley. I'd guess about three to four cloves of garlic and 2-3 tablespoons of parsley for each medium sized eggplant.

In a bowl, lay down a layer of roasted eggplant and sprinkle generously with equal parts olive oil and white wine vinegar, then toss in some garlic and chopped parsley. Keep layering in that way until you've doused all the eggplant slices. (There was a little oil and wine 'juice' puddling in the bottom of the dish when we made it in my cooking class, but not enough that the eggplant slices were floating around in a brine or anything.)

Put it in the frig to marinate for at least an hour, turning once or twice to coat slices evenly. Longer than an hour would probably be great, though when I made it at home the eggplant leftover the next day was definitely more 'wilted', so don't make this dish too far in advance.

Serve chilled as a side dish.

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