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Marinated Eggplant

This is an elegant, yummy, not terribly difficult dish that will astound your guests!

At first, the recipe might seem unusual, but it is very popular in Italy and is an excellent appetizer. The dressing is very flavorful and if you are not afraid of anchovies, you will love the final result. This is the kind of recipe that the longer stays in the fridge the tastier it gets. I like to serve it on top of hearty Italian bread. Amazingly delicious!


Posted on November 15, 2009

IngredientsMarinated eggplant

1 ½ Asian or regular eggplant, sliced in diagonal

3 tbsp. olive oil

2 tbsp. balsamic vinegar

2 cloves of garlic, crushed

1 anchovy fillet, finely chopped, optional

2 tbsp. fresh parsley, chopped

Directions

1. Put the sliced diagonally eggplants in a colander and sprinkle with salt. Let stand for 30 min, then rinse and pat dry.

2. Mix 3 tbsp olive oil and balsamic vinegar, crushed garlic and anchovy fillet; whisk until smooth and season to your taste.

3. Heat some oil in a frying pan and brown the eggplants on both sides.

4. Place in a bowl, add the dressing and the chopped parsley and toss. Marinade for 4 hours at room temperature. It gets better the second day.

 

 

 

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