Marinated Eggplant Livia
|Eggplant||1 Pound (1 Whole)|
|Eggplant||To Taste (For Draining Eggplant, Plus Additional To Taste)|
|Fruity green olive oil||1 1⁄2 Cup (24 tbs)|
|Dried red chilies||2 Small|
|Garlic||3 Clove (15 gm), slightly crushed|
|Red wine vinegar||3 Tablespoon|
|Dried oregano||2 Tablespoon|
|Dried basil||1 Tablespoon|
|Coarsely crushed black peppercorns||1 Tablespoon|
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.
Serving size: Complete recipe
Calories 3526 Calories from Fat 3242
% Daily Value*
Total Fat 367 g564.7%
Saturated Fat 51.1 g255.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 76.6 mg3.2%
Total Carbohydrates 72 g24.1%
Dietary Fiber 41.7 g166.6%
Sugars 12.4 g
Protein 15 g29.3%
Vitamin A 80.9% Vitamin C 82.1%
Calcium 93% Iron 152.2%
*Based on a 2000 Calorie diet