Sweet and Sour Eggplant - Melanzane in Saor - Giovanna Folonari Ruffino - Chianti Family Cooking

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Sweet and Sour Eggplant - Melanzane in Saor

 

Recipe By : Giovanna Folonari Ruffino - Chianti Family Cooking

Serving Size : 8 Preparation Time :0:00

Categories : Italian Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds medium sized eggplants

2 cups extra virgin olive oil

salt and pepper

1/2 cup extra virgin olive oil for marinating

3 medium onions -- thinly sliced

1 clove garlic -- chopped

1 cup white wine vinegar

1 ounce pine nuts

1 ounce golden raisins

1 small bunch of parsley -- finely chopped

 

Cut the eggplants into very thin slices, crosswise.

 

Salt the sliced and let rest for about 1 hour in a colander until they lose

their bitter liquid.

 

Pat dry. Heat the oil and fry the eggplant slices a few at a time. As slices are

browned and cooked, remove with a slotted spoon and drain on paper towels.

 

Season with salt and pepper.

 

Prepare the following marinade:

Heat 1/2 cup of olive oil and sauté the onions and garlic in a saucepan for 2

minutes. Add the vinegar, pine nuts, golden raisins, and parsley. Cook for 15

minutes over low heat.

 

Arrange the eggplant slices in a shallow bowl. Cover with the marinade.

 

Cool to room temperature. Cover and refrigerate for 1 day before serving.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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