1 garlic clove, minced
1/2 cup olive oil
Salt and freshly ground pepper; or ground red chili pepper
2 medium eggplants
2 tablespoons red wine vinegar or white wine vinegar
Stir the garlic into the olive oil and add a pinch of salt and a little pepper (or better still, chili pepper). Stir and set aside to infuse.
Wash the eggplants; cut lengthwise into slices no more than 1/4 in thick. Sprinkle with salt and set aside to drain on a sloping board or in a strainer for at least 1 hour so they will lose their bitter juices.
Rinse the eggplant under running water to wash off the salt, and dry carefully. Brush each slice with the oil and garlic mixture and grill or broil for a few minutes on each side. Transfer to a serving plate to cool.
When the eggplant is cool, sprinkle with vinegar. Treated in this way the eggplants will keep well for some days. They are served cold as an antipasto.
- per Serving
- Serves 4
- % Cal. from Fat
- Fat. Total