In the restaurants of Apulia, this salad always occupies the place of honor in the large selection of vegetable antipasti displayed near the entrance.
- 1 garlic clove, minced
- 1/2 cup olive oil
- Salt and freshly ground pepper; or ground red chili pepper
- 2 medium eggplants
- 2 tablespoons red wine vinegar or white wine vinegar
Stir the garlic into the olive oil and add a pinch of salt and a little pepper (or better still, chili pepper). Stir and set aside to infuse.
Wash the eggplants; cut lengthwise into slices no more than 1/4 inch thick. Sprinkle with salt and set aside to drain on a sloping board or in a strainer for at least 1 hour so they will lose their bitter juices.
Rinse the eggplant under running water to wash off the salt, and dry carefully. Brush each slice with the oil and garlic mixture and grill or broil for a few minutes on each side. Transfer to a serving plate to cool.
When the eggplant is cool, sprinkle with vinegar. Treated in this way the eggplants will keep well for some days. They are served cold as an antipasto.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
312 calories; 28g total fat; 0mg cholesterol; 9mg sodium; 17g carbohydrates; 7g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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