Monday, July 6, 2015

Marinated Eggplant

  • 1.5 pounds of eggplant, cut into ¼" thick slice
  • ¾ cup olive oil, divided
  • ½ jalapeño pepper, seeded and chopped
  • 1 large roasted red bell pepper, diced (about 2 ounces from jar)
  • 1 large garlic clove or 2 small, finely minced
  • 1.5 teaspoon capers, drained, rinsed and chopped
  • 1 bunch of fresh Parsley, chopped (about 1 tablespoon chopped)
  • 1 teaspoon of Kosher Salt, divided
  • ¼ teaspoon black pepper
  1. Place the eggplant slices on a paper towel. Sprinkle ½ teaspoon of salt over both sides of eggplant and let sit for 30 minutes.
  2. (Eggplant will sweat) pat dry with towel.
    Using ¼ cup of olive oil brush eggplant.
  3. Heat a non stick skillet over medium-high heat and add eggplant slices in batches. Cook until golden brown on both sides.
  4. Place Eggplant slices in single layer in a casserole dish slightly overlapping and season again with remaining ½ teaspoon of salt and pepper.
  5. Combine Chile, pepper, Garlic, Capers, Parsley and ½ cup of olive oil in a bowl.
  6. Pour Chile mix over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.

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