Marinated Eggplant Livia has a Marvelous taste.The Red chilli and Wine Vinegar gives the Marinated Eggplant Livia Stupefying taste.
1 Pound (1 Whole)
To Taste (For Draining Eggplant, Plus Additional To Taste)
Fruity green olive oil
1 1⁄2 Cup (24 tbs)
Dried red chilies
3 Clove (15 gm), slightly crushed
Red wine vinegar
Coarsely crushed black peppercorns
Cut the unpeeled eggplant into 1/8 inch crosswise slices.
Arrange them in layers in a colander, salting heavily as you do so.
Weight with a heavy plate or bowl and let stand for 1 hour.
Whisk together remaining ingredients.
Rinse eggplant slices well, pat them dry with paper towels, and arrange in layers in bowl, pouring the marinade over each layer as you go.
Cover the eggplant and let it marinate, refrigerated, for 3 days, stirring it once a day.
Drain the eggplant, fish out chilies and garlic, and use eggplant in sandwiches, in salads, or as part of an antipasto.