Pickled Eggplant

[Guest guest]

One of my family's favorites--

 

2-3 medium eggplant, peeled and sliced thin

Vegetable Oil for frying

Red Wine Vinegar to taste

Frech Garlic to Taste, peeled and sliced

Salt and Pepper to Taste

 

Fry thinly sliced and peeled eggplant in oil until golden brown. Place on paper

towels to drain, reserving a bit of the oil--

 

After all slices are fried and drained, place in a large bowl with some of the

oil; add salt and pepper, red wine vinegar, and peeled/ sliced garlic cloves to

taste--Let chill covered in the fridge until the mixture is carmelized and

congealed-

 

Serve as a side dish, or on good crusty bread. Delicious!~~

 

Helene

[Guest guest]

Must try this! - we love eggplant in our house and I'm always looking for new

ways to prepare it. I've place this in the folder called (for want of a better

name) 'Fruit Vegetables'.

 

Thanks for the recipe, Helene.

 

Best, Pat

[Guest guest]

Oh, you're very welcome Pat; I included this recipe in our Parish cookbook, and

it got rave reviews; In fact, one of my church friends made this the first

recipe she tried, but substituted zucchini for the eggplant, and said it worked

just fine.

 

Just remember to drain the eggplant well, but to reserve that little bit of oil

to help make the marinade; another important note: the wine vinegar combined

with the eggplant and garlic causes a chemical reaction and will actually turn

the garlic greenish/purple; it's no big deal, and doesn't alter the taste at

all; it's just something that happens.

 

Enjoy!

Helene

 

 

, " Pat / 'River' " <drpatsant wrote:

>

> Must try this! - we love eggplant in our house and I'm always looking for new

ways to prepare it. I've place this in the folder called (for want of a better

name) 'Fruit Vegetables'.

>

> Thanks for the recipe, Helene.

>

> Best, Pat

>

[Guest guest]

Thanks, Helene - I'll remember that about the garlic. Could be quite a shock, I

think, if come across unexpectedly lol. This does sound like the kind of thing

we'd like (maybe spiced up a bit) since not only do we love eggplant and garlic,

but it's nice to have dishes that are good for sitting in the fridge so that

they can be eaten in a different context on another day. There are just the two

of us and many recipes have to be downsized for us if they are to be properly

enjoyed.

 

All the best for the four of you for this newfangled year of twenty-ten.

 

Pat

 

, " Helene-Mary " <stggal wrote:

>. . . note: the wine vinegar combined with the eggplant and garlic causes a

chemical reaction and will actually turn the garlic greenish/purple; it's no big

deal, and doesn't alter the taste at all; it's just something that happens.