Marinated Eggplant

posted by Maree 05-22-98 5:08 AM 

Marinated Eggplant (Aubergine) 
Adapted from the "Australian Outdoor Cookbook" Murdoch Books, North Sydney. 


2 medium eggplants (aubergines), sliced thinly 
1 teaspoon salt 
3/4 cup light olive oil 
1 teaspoon fresh crushed garlic (around 1-2 cloves to taste) 
1 teaspoon. dried oregano / 2 teaspoons fresh oregano chopped 
1/2 teaspoon. Dried thyme / 1 teaspoon fresh- chopped 
1/2 teaspoon seasoned pepper (or S&P to taste) 
2 teaspoons red wine vinegar (or not too acidic vinegar). 

Place eggplant on board in or a colander. Salt and leave to stand 1/2 hr. 
Rinse under tap and pat dry. Mix oil and garlic. Preheat barbecue or 
char-grill pan. 

Sparingly paint pan ( or aubergines) with garlic oil.  Cook eggplant until 
softened. Remove and allow to cool. Place aubergines in shallow dish (with 
sides). Sprinkle with the herbs, seasonings and vinegar. 

Drizzle over remaining garlic oil. Chill for min. 1 hr. but preferably over
night. Use as part of an appetiser/ in calzones/ on top of pizzas, or 
(well drained) in sandwiches. 

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