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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Spicy Eggplant Antipasto, grat as a starter or snack. Ingredients:
2 eggplants |
1 tea cup of olive oil |
3 garlic cloves |
2 tablespoons of oregano |
1 red chilly (optional) |
a few fresh basil leafs (optional) |
1 tea spoon of vinegar or aceto balsamico |
sea salt |
Directions:
1. Cut the eggplant in cubes
2. Put it on a baking pan and sprinkle a little salt over it
3. Take it to the oven, medium heat (180C).
4. It will dehydrate so keep it in there until it is about half the amount from when you started.
5. Stir it once in a while so it doesn't stick to the bottom
6. Meanwhile, in a bowl mix the olive oil, garlic cut in thin slices, oregano, chopped chilly, basil and 1 tablespoon of salt
7. When the eggplant is done pour this mix over it, stir it well and take it back to the over for about 5 mins
8. Put in a container and take to the fridge, when it is cold close it and leave like that overnight, better if for a whole day, before serving
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