Friday, October 8, 2010

Marinated Eggplant

Since Jim Lahey is a bread making genius, i figured he might know a thing or two about other cooking. This recipe looked good and I was looking for something to do with some eggplant.

This is adapted from his book My Bread.

Marinated Eggplant
1 eggplant sliced
2 - 3 cloves garlic
red pepper flakes
red wine vinegar
Extra Virgin Olive oil
salt and pepper

Preheat oven to 500 deg.
Drizzle eggplant with oil and season with salt and pepper.

Bake for about 45 minutes, until slightly browned and cooked but not mushy.

In a dish place one layer of eggplant, top with garlic and cilantro, season with salt and pepper and splash with vinegar.

Repeat this layering until the container is full, then cover with oil. Refrigerate over night.

It makes a great sandwich filling, here I made one with the eggplant, fresh mozzarella and basil on the Ciabatta from the same book.

1 comment:

  1. great to have handy in fridge for sandwiches, pizzas, salads, wraps. If you like grilled eggplant keep this in stock during eggplant season.