Marinated Eggplant
A wonderful combination of eggplant, onions, garlic and herbs which is perfect served with crusty bread.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium eggplant ( (about 1 ⅓ pounds or 600 grams) )
- salt
- ¾ cup extra virgin olive oil
- 1 onions (sliced thinly)
- 2 cloves garlic (finely chopped)
- 1 teaspoon dried oregano
- ¼ cup red wine vinegar
- 3 tablespoons chopped flat leaf parsley
- salt and freshly ground pepper (if needed)
Instructions
- 1
Peel the eggplant and cut it into 2cm (3/4in) chunks. If the skin is tender, it can be left on.
- 2
Bring a large pot of salted water to a boil. Add the eggplant and return the water to a gentle simmer. Cook for 2–3 minutes, pressing the pieces down with a spoon as they float, until just tender but not mushy.
- 3
Drain well and transfer the eggplant to a large flat platter. Spread out so that the eggplant begins to cool.
- 4
In a frying pan, warm the oil over medium-low heat.
- 5
Add the sliced onion, garlic and dried oregano and fry gently until softened and aromatic. Cook long and slow for 15 minutes or until the onion is translucent.
- 6
Add the red wine vinegar. Stir well.
- 7
Pour mixture over cooked eggplant along with parsley and toss gently.
- 8
Taste to check seasoning.
- 9
Allow to stand a least an hour before serving but best made the day before.
- 10
Keeps well in the refrigerator for two days.