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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil- and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You'll always be glad to have some on hand. Ingredients:
2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks |
3 cups water |
1 1/2 cups white-wine vinegar |
4 garlic cloves, coarsely chopped |
1 tablespoon finely chopped oregano |
about 1 1/2 cups olive oil, divided |
accompaniment: crusty italian bread |
Directions:
1. Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
2. Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
3. Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
4. Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.
5. CooksÂ’ note: Marinated eggplant keeps, chilled, 1 month.
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