Marinated Eggplant

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

Marinated Eggplant (Aubergine) 
Adapted from the "Australian Outdoor Cookbook" Murdoch Books, North Sydney. ISBN: 0 86411 227 0. 

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 salt and pepper 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 grill. 

Sparingly paint grill ( 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 1 hour or overnight.

Use as part of an appetizer, in calzones, on top of pizzas, or in sandwiches. 
 

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