| Cuisine: Italian | Type: Appetizer | Serves: 6 to 8 |
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Source:
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The Fine Art of Italian Cooking - Bugialli |
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Attributes:
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Comments:
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Eggplant slices, fried, marinated in olive oil, wine vinegar, basil, garlic, salt and pepper then served cold. May be served in the evening if made in the morning, but best if it marinates for at least a day. |
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Serving Suggestions:
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Serve as an appetizer. |
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Ingredients:
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2 large or 4 medium eggplants Coarse salt 1 cup fresh basil leaves 2 large cloves garlic Vegetable oil for frying Salt and freshly ground black pepper 1/2 cup very good quality wine vinegar |
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Instructions:
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1. Slice the eggplants vertically into 1/2-inch slices; do not peel. Place the slices on a large plate, sprinkle liberally with coarse salt, and let stand 1 hour. 2. Chop the basil leaves and place in small bowl. Chop the garlic fine and add to the chopped basil. Mix very well with a wooden spoon. 3. Dry the eggplant slices with paper towels, and deep-fry them, in a large quantity of vegetable oil, until golden brown all over. After all slices are fried, do not drain off the oil on absorbent paper as usual; you will layer the undrained slices in a serving dish. 4. Put down a layer of eggplant; cover with chopped basil and garlic, then sprinkle with salt and pepper. Put down another layer of eggplant; cover with more basil and garlic, then slat and pepper. Repeat until all the eggplant slices are in the serving dish. 5. Pour in the wine vinegar, let cool, and then place in refrigerator, covered with aluminum foil. 6. After 1 hour, gently turn the eggplant slices over. Return to the refrigerator, still covered, for at least 3 hours more. (This dish is even better when made a day in advance.) 7. The marinated eggplant can be preserved through the entire winter by covering it with olive oil in a jar with a lid and keeping it in the refrigerator. |
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Related recipes:
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None |
2001-03-10