VICO'S MARINATED EGGPLANT WITH TOMATOES AND MOZZARELLA
Provided by Christopher Idone
Categories lunch, project, side dish
Time 30m
Yield Four to five servings
Number Of Ingredients 13
Steps:
- Peel the eggplant and cut into quarter-inch slices lengthwise. Salt each slice and stack in a shallow pie pan, cover with a plate that will fit inside the pan and weigh it down with a small heavy skillet. Refrigerate for 12 hours, draining once after the slices have given up some of their liquid.
- Bring the vinegar and one cup of water to a boil in a medium-sized saucepan. Drain the eggplant slices and blanch the slices in the vinegar and water for one minute, drain and pat dry.
- Lightly coat a non-reactive loaf pan with a little of the oil. Layer the pan with the eggplant slices, garlic, herbs and oil until all the ingredients are stacked in the pan. Cover with oil, cover tightly and refrigerate for one week before using.
- Cut the tomatoes in half lengthwise and chop. Place them in a bowl with the oregano, salt and pepper and toss with the olive oil, or enough to coat, and set aside.
- Place four to five marinated eggplant slices on individual serving plates and set aside.
- Bring one quart of water to the boil in a medium-sized saucepan. Turn off the heat, add the mozzarella cubes and let sit for 30 seconds. Remove the cubes with a slotted spoon and divide among the salad plates. Evenly divide the tomatoes and their juices over the mozzarella and top with the parsley sprigs. Serve immediately.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 50 grams, Carbohydrate 17 grams, Fat 70 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 1266 milligrams, Sugar 9 grams
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kirsty richards
[email protected]I highly recommend this dish. It's delicious and easy to make.
Md Afzal Khan
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
Mahde Alherz
[email protected]I love that this dish is so versatile. I've served it as an appetizer, main course, and side dish.
Isaac Bernal
[email protected]This is a great dish to make ahead of time. It's even better the next day.
Nxkdk djisjs
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Tedi Shime
[email protected]I followed the recipe exactly and it turned out perfectly. I would highly recommend this dish to anyone who loves eggplant.
Zahraa Alkaese
[email protected]This is my new favorite vegetarian dish. It's packed with flavor and the presentation is beautiful.
balqees
[email protected]I'm not typically a fan of eggplant, but this dish changed my mind. The eggplant was so tender and flavorful.
Enock Jibz
[email protected]I love the simplicity of this dish. It's easy to make and always turns out delicious.
Bilal kabir
[email protected]This dish was a hit at my dinner party! The flavors of the marinated eggplant, tomatoes, and mozzarella were perfectly balanced. I'll definitely be making this again.