Still Life: Marinated Eggplant

[Guest guest]

This was posted by Kristin on 12/24, but I'm posting it again for those who

are linking recipes to the full menu in MC5 and 6. Kathleen

 

* Exported from MasterCook *

 

Marinated Eggplant

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 45

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 medium-sized eggplant

unblemished and firm

salt

1 tablespoon extra virgin olive oil -- up to 2

2 tablespoons fresh lemon juice

1 medium garlic clove -- minced, up to 2

freshly ground black pepper

fresh marjoram -- very finely minced

fresh dill -- very finely minced

fresh parsley -- very finely minced

 

Preparation time: 30 to 40 minutes to prepare. At least 2 to 3 hours to

marinate. Yield: 4 to 5 servings, depending on what else is served. Very

easily multiplied.

 

Round eggplant slices are baked until tender, lightly moistened with olive

oil and lemon, redolent of garlic, and accented gently with snippets of

fresh herbs. If prepared at least 24 tours in advance of serving, the

eggplant gets an opportunity to really soak up all the flavors, and the

ingredients will be in peak harmony.

 

1. Preheat oven to 375F. Lightly oil a baking sheet.

 

2. Slice eggplant into circles, a scant 1/2 inch thick. Arrange the

slices on the baking sheet and salt very lightly.

 

3. Let stand for about 15 to 20 minutes, then pat the eggplant dry with

paper towels. Bake until the eggplant is very tender (20 to 25 minutes).

 

4. Remove the slices from the baking sheet and place them on a large

serving platter-ideally, one with a rim. The slices can be arranged in a

slightly overlapping pattern.

 

5. While the eggplant is still hot, drizzle with 1 to 2 tablespoons olive

oil and the lemon juice. Spread-or in some way distribute-the crushed

garlic over the eggplant. Sprinkle liberally with black pepper and minced

fresh herbs.

 

6. Cool to room temperature. Cover the plate very tightly with plastic

wrap and chill for at least several hours, preferably overnight. Serve

cold or at room temperature.

 

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