VICO'S MARINATED EGGPLANT WITH TOMATOES AND MOZZARELLA
Provided by Christopher Idone
Categories lunch, project, side dish
Time 30m
Yield Four to five servings
Number Of Ingredients 13
Steps:
- Peel the eggplant and cut into quarter-inch slices lengthwise. Salt each slice and stack in a shallow pie pan, cover with a plate that will fit inside the pan and weigh it down with a small heavy skillet. Refrigerate for 12 hours, draining once after the slices have given up some of their liquid.
- Bring the vinegar and one cup of water to a boil in a medium-sized saucepan. Drain the eggplant slices and blanch the slices in the vinegar and water for one minute, drain and pat dry.
- Lightly coat a non-reactive loaf pan with a little of the oil. Layer the pan with the eggplant slices, garlic, herbs and oil until all the ingredients are stacked in the pan. Cover with oil, cover tightly and refrigerate for one week before using.
- Cut the tomatoes in half lengthwise and chop. Place them in a bowl with the oregano, salt and pepper and toss with the olive oil, or enough to coat, and set aside.
- Place four to five marinated eggplant slices on individual serving plates and set aside.
- Bring one quart of water to the boil in a medium-sized saucepan. Turn off the heat, add the mozzarella cubes and let sit for 30 seconds. Remove the cubes with a slotted spoon and divide among the salad plates. Evenly divide the tomatoes and their juices over the mozzarella and top with the parsley sprigs. Serve immediately.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 50 grams, Carbohydrate 17 grams, Fat 70 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 1266 milligrams, Sugar 9 grams
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luvrqt
[email protected]I can't wait to try this recipe!
Claudette Randle
[email protected]This is a great recipe for a quick and easy weeknight meal.
Tootie Stout
[email protected]I would definitely recommend this recipe to anyone who loves eggplant.
Olamilekan Isreal
[email protected]I loved the way the eggplant and tomatoes tasted together. The mozzarella added a nice touch of creaminess.
Susan Elumah
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the eggplant turned out great. I would definitely make it again.
Thuba Seth
[email protected]This recipe was a bit too complicated for me. I think it would be better suited for someone with more experience in the kitchen.
alqazi murtaza
[email protected]The eggplant was a bit overcooked for my liking. I think it would have been better if I had cooked it for a shorter amount of time.
God Speed
[email protected]This recipe was a bit too bland for my taste. I think it could have used more seasoning.
Israel Escobar
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover eggplant.
Isaiah Muyoba
[email protected]I loved the simplicity of this recipe. It was easy to follow and the ingredients were easy to find. The eggplant turned out great and the tomatoes and mozzarella added a nice touch.
Ela Ponce
[email protected]This eggplant dish was a hit with my family! The flavors were so well-balanced and the eggplant was cooked to perfection. I will definitely be making this again.