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Thursday, October 13, 2011

Marinated Raw Eggplant, Da Gemma Style

Made this a while ago, but it slipped through the cracks. The recipe is from Verdura by Viana La Place. It's a nice book, and has a couple of other antipasti recipes. There's a charming story about the origin of the recipe in the book, something about 'Gemma' being an old italian grandma. The whole bottom shelf of the fridge is pretty much given over to various pickled veggies by now. It's pretty fun.

Marinated Raw Eggplant
from Verdura by Viana La Place

6-8 Japanese eggplants (30 - 40 oz) (I used 2 globe eggplants)
4T red wine vinegar
8 leaves basil
3 cloves garlic
1t crushed red pepper
extra virgin olive oil

cut eggplant into 1/4" slices. you are supposed to peel but I didn't. cut slices into 1" strips.
toss with salt in a bowl and let drain for 24 hours. press out moisture.
add vinegar, toss, let rest 1 hour
layer in a Mason jar with basil, garlic, pepper
press down as you go
pour in olive oil to cover generously, check in a few hours, it may need more
let rest for a couple of days before eating. "keeps for months"
the raw ingredients, so to speak

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