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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This appetizer is best prepared the night before serving, to allow the eggplant to absorb the wonderful flavor of the sauce. To serve as finger food with cocktails, roll up the eggplant slices, and secure with a toothpick. Ingredients:
6 small, or 3 medium eggplants |
extra virgin olive oil |
6-8 fresh oregano leaves, minced |
2 cloves garlic. peeled |
4 or 5 anchovy fillets, drained |
1/4 tsp hot red chili pepper flakes |
4 or 5 sprigs fresh parsley |
3 tbl balsamic vinegar |
fresh basil leaves for garnish |
Directions:
1. Preheat oven to 350F.
2. Cut eggplant into 1/4 thick rounds. Brush with olive oil, and sprinkle with oregano. Bake, turning once, until soft, 10-20 minutes.
3. Place garlic, anchovies, hot red pepper, and parsley in a food processor or blender. Add 3 Tbl olive oil and the vinegar - puree.
4. Arrange eggplant slices on serving plate and pour sauce over them. Refrigerate, covered, for at least 2 hours. (overnight is even better)
5. Let dish come to room temperature before serving. Garnish with basil leaves.
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