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Marinated Eggplant

1-2 large eggplant rinsed and dried
Kosher salt
3-6 Tbsp olive oil
3 or more cloves garlic pressed (see note)
1/2 cup Italian parsley finely chopped
1/2 cup fresh basil finely chopped
Black pepper freshly ground to taste

Preheat a large skillet over medium heat. Add 1-2 tablespoons of olive oil. Fill the skillet with a single layer of sliced eggplant cook over medium heat for about 6 minutes, until golden brown. Turn and cook until the eggplant is golden on both sides. Replenish oil as needed. Transfer each batch of eggplant to a paper lined tray to absorb any excess oil.

Allow eggplant to cool. Continue until all the eggplant is cooked.

Sprinkle minced or pressed garlic over the top of the cooked slices. In the bottom of a container that has a tight- fitting lid. Spread more minced garlic evenly over the bottom of the container. Sprinkle chopped herbs over the garlic and then top with eggplant slices. Do not overlap slices. Sprinkle with pepper. Taste before adding salt. Repeat the layers until all the eggplant and herbs have been used. Top with more herbs.

Cover with the lid, store at room temperature for 4 hours before serving.
Layer eggplant slices with tomatoes and Mozzarella cheese over a bed of chopped greens when ready to serve.
Marinated eggplant can be refrigerated for up to 5-7 days. You can serve it cold or brought to room temperature before serving.
The original recipe uses dill in place of basil for a completely different flavor.

Adapted from: tasteofartisian.com


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