Marinated Eggplant
Ingredients
| 1 medium egg plant | ||
| 1/4 cup extra virgin olive oil | ||
| 2 tbs balsamic vinegar | ||
| 2 cloves garlic, crushed | ||
| 2 anchovy filets | ||
| 2 tbs chopped parsley | ||
| Kosher salt and black pepper to taste |
- Cut the eggplant into thick diagonal slices.
- Place the slices in a colander and sprinkle well with salt.
- After 30 minutes, rinse and pat dry.
- Whisk the oil, vinegar, garlic and anchovy until smooth. Season to taste.
- Heat a little oil in a saute pan and brown the eggplant in batches.
- Transfer to a bowl and toss with dressing and parsley.
- Let marinate covered for about 4 hours.
- Serve at room temperature.
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