TIME: 20 MINUTES (plus salting & marinating) SERVES: 1+ PINT
Adapted from Linda Ziedrich’s ‘The Joy of Pickling’
I get a lot of questions about how to best use eggplants. There are plenty of ways to blister, broil, grill, or purée this nightshade, however, one of my favorite uses is raw! When I have too many young, fresh fruits, I make this version of marinated eggplant (drowned in olive oil, because…always). This is delicious with sharp cheese & salami as a tasty antipasto, or in sandwiches with arugula, provolone and roasted red peppers.
2 - 3 smallish Italian or Asian Eggplant, peeled, halved & sliced into 1/4 inch half moons (about 2 cups)
1 tbls. kosher salt
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
3 - 4 garlic cloves, slivered
10 - 12 Italian basil leaves, torn
A pinch crushed red pepper flakes
Sprinkle the salt over the eggplant in a colander, and let drain for as little as 30 minutes, but up to 1 day.
Squeeze out any extra moisture from the eggplant. Toss with the vinegar, oil, & crushed red pepper flakes in a large bowl, and let sit for another hour, turning occasionally.
Layer the eggplant, garlic, & basil in a jar and gently press down.
Pour any remaining marinade over. If it doesn’t cover, add more olive oil.
Seal and let sit in the fridge for at least 3 days before tasting. Make sure to add more olive oil if necessary. The eggplant will keep for a couple weeks. Let it reach room temperature before serving, because the oil will solidify.