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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This is a recipe I managed to adopt. It is a Brazilian appetizer. adopted/2006 Ingredients:
3 medium eggplants |
1/4 cup kosher salt |
2 cups water |
1 cup white vinegar |
1/4 cup olive oil (spanish is best and gives the most authentic flavor) |
3 tablespoons dried oregano |
3 cloves chopped fresh garlic |
1/2 cup onion, chopped (optional) |
Directions:
1. Peel eggplants and finely chop – use a knife, not a food processor.
2. Place chopped eggplant in a colander – it should almost fill a standard size colander – it seems like a lot but it will reduce by about two thirds.
3. Toss with salt and let it sit for about 2 hours until it is soft and the water has been released form the eggplant – you can check by squeezing a piece between your fingers – press the eggplant down to release all of the liquid.
4. Bring 2 cups water and one cup white vinegar to a boil in a pan large enough to hold the eggplant.
5. When the water is at a boil, add the eggplant and stir- return to a boil and cook for about 1 minute.
6. Drain well and place eggplants in a serving dish, toss the garlic with the hot eggplant.
7. Season with olive oil and oregano.
8. Chill for best flavor.
9. Serve at room temperature.
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