Marinated Eggplant with Basil; melanzane con basilico
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Number of Servings
4
Ingredients
2 medium-sized eggplants,4 garlic cloves, 12 basil leaves,1/4 cup red wine vinegar,Extra virgin olive oil as needed,Salt and freshly ground black pepper to taste
Directions
1. Cut off the tops and stems of the eggplant and slice into round 1/2-inch pieces.
2. Salt the eggplant and set it in a colander for at least 30 minutes to extract any bitterness and excess liquid, then pat each piece of eggplant with a towel.
3. Mince the garlic cloves or put them trough a garlic press.
4. In a large skillet, fry the eggplant in the olive oil over medium heat until each side begins to lightly brown and place on paper towels to soak up any excess oil.
5. Layer the eggplant in a serving dish. Lace the layers of eggplant with minced garlic and basil leaves. Add a little salt and pepper and a dash of vinegar to each layer.
6. Drizzle with extra virgin olive oil and set aside to marinate for at least an hour before serving.
Serve with brusty bread or crackers and a semi-dry red wine.
