Tuesday, 2 June 2015

Marinated Eggplant

     Night school might be kicking my butt but at least I have eggplant! Not a consolation prize you say? Well you probably haven't tried marinated eggplant yet then. A couple of days ago, we bought a massive eggplant, approximately the size of my head. It was huge. I was leaning towards making baba ghanoush, but Ryan convinced me to try marinated eggplant. The beginning of the processes are similar, for both recipes you have to roast the eggplant. But once the eggplant is out of the oven, you stick it in a bath of herbs, olive oil and acids, wait a day or so and then you have mouth watering marinated eggplant to do with what you please. 


     Marinated eggplant works well as an antipasto along side an array of olives, grilled veggies, artichoke hearts and what ever else your little heart desires. I also love the addition of marinated eggplant on top of a simple margarita pizza. Because the eggplant is so soft after it's marinated, it works really well on pizzas, as well as on garlic toast or in a sandwich. 


Ingredients

  • 2 large Italian eggplants or about 6 Japanese eggplants
  • 1/4 tsp coarse sea salt
  • Red chili flakes, to taste 
  • 4 large cloves of garlic
  • a handful of fresh cilantro (large stems removed, washed)
  • 3 Tbsp red wine vinegar
  • 1 cup olive oil, or as needed

Preparation

  1. Preheat the oven to 450°F/230°C
  2. Wash and trim eggplant. Slice eggplant into quarters lengthwise (halves if using Japanese eggplants), then cut into half inch slabs lengthwise
  3. Finely slice or mince garlic and roughly chop cilantro
  4. Oil a baking sheet with olive oil and lay out eggplant. Sprinkle with coarse sea salt. 
  5. Roast eggplant in 450°F oven for 30-40 minutes, until eggplant is lightly browned and dry looking
  6. Let eggplant cool to room temperature
  7. Layer half the eggplant in a 8" round glass or ceramic dish without overlapping
  8. Sprinkle with half the garlic, red pepper flakes and cilantro and drizzle with vinegar
  9. Layer in the rest of the eggplant and sprinkle with the remainder of the garlic, red pepper flakes and cilantro
  10. Drizzle with olive oil until almost covered
  11. Cover the dish and refrigerate for at least 12 hours
  12. Let come to room temperature before serving