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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Sometimes, eggplant flesh can taste bitter, but that's easily remedied. Simply slice the eggplant, place it in a colander in layers, and salt it. Place the colander over the sink -the salt will draw out the bitterness. After about 20 minutes, blot eggplant with a paper towel. When shopping, choose firm, darkly shiny, unbruised eggplant. Ingredients:
2 medium eggplants |
5 tablespoons salt |
2 teaspoons minced garlic |
1/2 cup oil |
1/3 cup vinegar |
1/3 cup white wine |
fresh ground pepper |
Directions:
1. Wash eggplant and remove cap.
2. Cut into small pieces about 1 inch square. Sprinkle salt over slices and let drain about 20 minutes.
3. Pat dry and place in baking pan.
4. Mix garlic with oil and pour over eggplant.
5. Bake in preheated 400 degree oven for about 15-20 minutes, or until eggplant is tender and brown. Cool and place in bowl. Mix in vinegar, wine and pepper to taste.
6. Serve as a side dish or over rice.
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