1 cup of oil or more (240 g)
2 large eggplants, peeled and cut into 3-inch pieces (700 g)
6 cloves of garlic, sliced
1/2 cup of basil leaves chopped coarsely (26 g)
2 tablespoons of red wine vinegar
to taste salt
basil leaves for garnish
1 cup of oil or more (240 g)
2 large eggplants, peeled and cut into 3-inch pieces (700 g)
6 cloves of garlic, sliced
1/2 cup of basil leaves chopped coarsely (26 g)
2 tablespoons of red wine vinegar
to taste salt
basil leaves for garnish
Prepare this eggplant with two days' advance notice
Heat the oil in a large frying pan over medium heat
Cook the eggplant slowly until it's tender but still firm, without letting it brown
Add more oil if necessary
Fry quickly
Remove with a slotted spoon and let drain on paper towels
In a glass or ceramic baking dish, arrange layers of eggplant, garlic, and chopped basil
Drizzle with vinegar and sprinkle with salt between each layer
Cover and refrigerate for 2 days
To serve, place in a serving dish and garnish with basil leaves
Serve at room temperature
Serves 15.
