Do you like eggplants?
Do you want to make an appetizer that is easy to prepare ahead of time? Do you want to get yourself and your
This recipe is easy to prepare, tastes better the next day and truly is a tasteful morsel that will stimulate your
Serves 4 to 6
· 2 small eggplants, peeled and sliced round, ½ inch thick, salted and
placed in a colander (If slice is too big, cut in half)
· ½ cup olive oil
· 2 cloves of garlic
· 15 basil leaves
· 2 tablespoons white vinegar
· Pinch of marjoram or a very small pinch of oregano
· Salt and pepper
Leave the salted eggplants in the colander for 30
sliced eggplant and drain for a few minutes. Gently tap dry with paper towels, brush both sides with oil and place
the slices in a dish.
Grill eggplant slices until tender, about 3 minutes on one side
and 4 minutes on the other side. If a grill is not available, use your oven set to 400 degrees, cooking about
5 minutes on each side or until tender. Place cooked eggplant in a tray, overlapping each slice just a
In a mortar or a food processor, make a sauce by
combining the basil leaves and garlic and grind well. Add the leftover olive oil and the
As soon as the eggplants are cool, cover with the sauce and put
the tray in a cool place until ready to use. You can keep it refrigerated for 2–3 days.
Serve at room temperature and garnish with marjoram or