Marinated Eggplant

If you start your eggplant seedlings indoors in the spring, you can have beautiful end-of-summer eggplants in your garden. They might not be as big as ones in the grocery store, but they are definitely more flavourful, especially if you use this delicious marinated eggplant recipe, loved by our gardeners!

Ingredients

• About 2 lb of Small Firm Eggplants (medium are fine just not really large ones)
• 1/2 cup or so of Red Wine Vinegar
• 1/2 cup of Water
• Fresh Garlic, sliced
• Fresh Parsley
• Pinch of Red Pepper Flakes
• About 2 cups of Either Light Olive Oil or Sunflower Oil
• Salt

Preparation

1. Slice the eggplant lengthwise on a mandolin, brush both sides with a little oil and grill on a really hot grill pan until grill marks form but don’t overcook them.
2. In a shallow bowl, mix together the vinegar and water, dip each piece of eggplant in the vinegar mixture, then layer in a shallow pan (not metal) season with salt, add a few pieces of garlic, a little parsley and some hot pepper flakes, top with a small drizzle of oil and continue repeating this step until you’re out of eggplant.
3. Top the eggplant with oil (they need to be almost submerged in the oil) cover and pop in the fridge for about a day before serving.

This delicious recipe is taken from Laura In The Kitchen.