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Venetian Eggplant Salad

Source: Cucina Ebraica - Flavors of the Italian Jewish Kitchen
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6
Eggplants were brought to Spain and Italy by the Arabs. The Jews took to this new food readily. In his famous 1891 cookbook, La scienza in cucine e l'arte di mangiare bene, Pellegrino Artusi observed, "Forty years ago you could hardly find eggplant or fennel in the markets of Florence, because they were considered Jewish food and were abhorred." When the Inquisition banned the Jews from Spain and Spanish settlements in southern Italy, the Italian Jews fled north, bringing with them a repertoire of eggplant dishes. It's not surprising that many of the best eggplant recipes are of Sicilian origin, as that is where the Sephardic and Arabic influence was the greatest. Incidentally, many of the eggplant dishes are served at room temperature, in other words, prepared on late Friday to be served at Saturday lunch.
2 eggplants, peeled and cut lengthwise 1/2-inch-thick slices
1/2 cup olive oil, or as needed
salt and freshly ground black pepper to taste
2 cloves garlic, minced
Chopped flat-leaf parsley
Slice the eggplant very thin. Marinate for 30 minutes in olive oil, salt, freshly ground black pepper, chopped garlic, and chopped fresh half-leaf parsley. Face on a baking sheet and cook in an oven preheated to 450 degrees F. or in a broiler. If you should decide to grill these, don't cut them quite so thin, as they will be difficult to turn. Transfer to a platter and garnish with strips of anchovy, a drizzle of extra-virgin olive oil, and additional chopped fresh parsley.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 201
Sodium: 5mg
Fiber: 4g
Carbohydrates, Total: 10g
Protein: 2g
% Cal. from Fat: 81%
Fat. Total: 18g
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