Eggplants Vinaigrette
Eggplants Vinaigrette
Ingredients
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2 small eggplants, peel – and slice round, ½ inch thick, salt and place in a colander,
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if slice is too big, cut each slice in half
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½ cup of olive oil
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2 cloves of garlic
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15 basil leaves
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2 tablespoons white vinegar
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pinch of marjoram or a very small pinch of oregano
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salt and pepper
Instructions
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1. THE EGGPLANTS
Leave the salted eggplants in the colander for 30 minutes. Rinse the sliced eggplant and drain for a few minutes. Gently tap dry with paper towels, brush both sides with oil and place the slices in a dish. Grill eggplant slices until tender, about 3 minutes on one side and 4 minutes on the other side. If a grill is not available, use your oven set to 400 degrees, cooking about 5 minutes on each side or until tender. Place cooked eggplant in a tray, overlapping each slice just a quarter inch.
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2. THE VINAIGRETTE
In a mortar or a food processor, make a sauce by combining the basil leaves and garlic and grind well. Add the leftover olive oil and the vinegar. As soon as the eggplants are cool, cover with the sauce and put the tray in a cool place until ready to use. You can keep it refrigerated for 2–3 days. Serve at room temperature and garnish with marjoram or oregano.
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Servings : 4-6