 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
|
Great tapas recipe! Ingredients:
1/4 cup sherry wine vinegar |
3 medium eggplants, trimmed and each cut lengthwise into 8 wedges (2 pounds total) |
3/4 teaspoon salt |
1 garlic clove, minced |
1/2 teaspoon dried oregano, crumbled |
1/8 teaspoon black pepper |
6 tablespoons extra virgin olive oil |
2 tablespoons finely chopped fresh mint |
2 tablespoons finely chopped fresh flat-leaf parsley |
Directions:
1. Special equipment: a 12-inch collapsible steamer basket or a pasta pot with a shallow perforated colander-steamer insert.
2. Bring 1 inch water and 2 tablespoons vinegar to a boil in a large pot (or a deep skillet with a lid). Arrange eggplant, skin sides down, in steamer basket and sprinkle with 1/2 teaspoon salt, then steam, covered, until tender, 15 to 20 minutes. Transfer basket to sink and let eggplant drain 5 minutes.
3. Transfer eggplant to a deep platter. Whisk together garlic, oregano, pepper, remaining 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a small bowl, then add oil in a slow stream, whisking until combined. Pour dressing over eggplant while still warm and let marinate at room temperature, basting with dressing several times, 2 hours. Sprinkle with mint and parsley just before serving.
|
|