Friday, September 11, 2009

Chef Chuck's Marinated Eggplant

Melanzane a Scapece

Marinated eggplant picked from the garden, makes this a summertime recipe tucked in a jar waiting to be opened and relished. The eggplant absorbs all the flavors from the olive oil to our oregano, garlic and hot peppers also grown in the garden. With a touch of vinegar to bring it all together, grab some homemade crusty bread and indulge in some eggplant antipasto.



Marinated Eggplant
2 large eggplants or 4 small eggplants
1/4 cup extra virgin olive oil
3 garlic cloves, minced

1 tablespoon dried oregano

2 hot chili peppers, diced
or
1 teaspoon red hot pepper flakes
1 tablespoon white vinegar

1/4 teaspoon salt

pepper to taste



Cut ends off eggplants and peel, cut in half and place in salted boiling water for 15 minutes. Remove, drain and cool, press with a cloth to remove a lot of the excess liquid. Slice eggplant and place in a bowl. Combine all the other ingredients in a small bowl and whisk. Pour marinate over eggplant ,cover and chill for at least 24 hours.

12 comments:

  1. Hmmm... I'm going to have to take a gamble with this. Eggplant is one of those things that I love.... but only if it's done right. If it's not done right, straight to the cat it goes!

    I have a lot of trouble with eggplant myself... it's a tricky veggy to master!

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  2. Yes Peter, This I am sure, you will like!
    What are some of the problems you may have with this delicious veggie? Maybe I can give you a few pointers... Thank You :)

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  3. Well, I think they are the two main problems people have;

    The big one is;

    1 - It's either mushy.... or rubbery! I can never get the right texture with it.

    Then there is;

    2 - With Skin, Without skin, salted, with milk... sometimes its bitter, sometimes it isn't. No rhyme or reason!

    What do you think, maestro?

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  4. We make zucchine alla scapace but I'll try this too. I love eggplant!

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  5. O.K. First make sure your eggplant is firm not soft.
    You must take the bitterness out,by laying slices on paper towel and cover them for no less then 30 min. Or by salting, and in this case boiling. I prefer no skin on mine. Thank You, Enjoy :)

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  6. Hello GarlicBOSS, You must try it is very good!!
    Thank You, :)

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  7. Ciao Scintilla, Yes the zucchini works great! Take care and enjoy. Grazie. :)

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  8. YUMMY! We loved this. I cut mine up into little bits and ate it over wasa crackers and goat cheese...perfect perfect perfect.

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  9. Yes Margaret, This is something that make me happy, just seeing you enjoying this delight! Love You :)

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  10. I was a late bloomer in the world of eggplant, but I am playing catch up now. I will definitley give this one a shot. I recently made a raw Baba Ganoush and it came out pretty darned good. No one else liked it so I did not have to share. Long live eggplant!

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  11. Hello Cooking Lady, This is a good one! Plus will last a long time in the fridge. Thank You, Enjoy :)

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