This recipe was passed down to food editor Gina Marie Miraglia Eriquez via in-laws and aunts from Calabria, Italy, to Brooklyn. In this savory starter, sticks of eggplant readily soak up a garlicky oil-and-vinegar marinade and soften, making them an ideal topping for crusty bread. Although her great-aunt used to make and jar vats of this antipasto, Miraglia Eriquez now prepares and refrigerates smaller batches. You’ll always be glad to have some on hand.
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2000s Recipes + Menus
Marinated Eggplant
Serves12 (antipasto) with leftovers
- Active time:30 min
- Start to finish:1 day (includes draining and marinating)
January 2009
- 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
- About 1 1/2 cups olive oil, divided
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Accompaniment:
crusty Italian bread
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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.
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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.
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Stir together eggplant, garlic, oregano, 1/2 tsp pepper, and 1 cup oil in a bowl.
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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.
- Keywords
- gina marie miraglia eriquez,
- italian,
- vegetarian,
- vegan,
- gourmet entertains
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