MARINATED EGGPLANT

By BobD

Ingredients

• 12 SERVINGS
• Sticks of eggplant readily soak up a garlicky oil-and-vinegar marinade and soften, making them an ideal topping for crusty bread.
• 2 lb eggplant, peeled and cut into 3- by 1/4-inch sticks
• 3 cups water
• 1 1/2 cups white-wine vinegar
• 4 garlic cloves, coarsely chopped
• 1 tablespoon finely chopped oregano
• 1 1/2 About 1 1/2 cups olive oil, divided
• ACCOMPANIMENT: crusty Italian bread

Details

Servings 12
Adapted from gourmet.com

Preparation

Step 1

Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.

Gently squeeze handfuls of eggplant.

Bring water and vinegar to a boil in a medium pot.

Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes.

Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can).

Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl.

Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.

Stir together eggplant, garlic, oregano, 1/2 tsp pepper, and 1 cup oil in a bowl.

Transfer to a 1-qt jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant.

Marinate eggplant, covered and chilled, at least 4 hours.

Bring to room temperature before serving.

COOKS NOTE: Marinated eggplant keeps, chilled, 1 month.