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Ingredientes
- 4 med Eggplants (about 3 1/2 lbs.
- 1/2 c. Salt
- 1 tsp White vinegar
- 1 tsp Extra virgin extra virgin olive oil [go For the greenest you can Find]
- 3 c. Regular extra virgin olive oil [all Extra virgin would be Prohibitive for too many]
- 1/4 c. Minced garlic
- 1 tsp Crushed red pepper
- 1 Tbsp. Dry oregano Or possibly
- 2 1/2 Tbsp. Fresh oregano if available
- 1/2 tsp Salt
Direcciones
- Andrea's New Orleans Extra Virgin Recipes
- 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pcs the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 c. of salt.
- 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or possibly so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 min. This will remove any bitterness from the eggplant.
- 3. Rinse the salt off the eggplant with cool water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 min. [It will return to shape like a wet sponge.]
- 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients.
- 5. Pour the contents into a canning jar. Make SURE there is sufficient extra virgin olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and chill the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after which.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 583g | |
| Recipe makes 4 servings | |
| Calories 1551 | |
| Calories from Fat 1451 | 94% |
| Total Fat 164.14g | 205% |
| Saturated Fat 22.72g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14450mg | 602% |
| Potassium 934mg | 27% |
| Total Carbs 25.33g | 7% |
| Dietary Fiber 13.9g | 46% |
| Sugars 8.93g | 6% |
| Protein 4.51g | 7% |
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