Eggplant in Wine

Name: Eggplant in Wine
Yield: 8
Ingredients: 3 tablespoons of olive oil; 1 cup of red wine; 1/4 cup of chopped walnuts; 2 tablespoons of chopped parsley; 2 tablespoons of roasted garlic puree; 2 teaspoons of salt; 1 teaspoon of dried oregano; 1/2 teaspoon of crushed Calabrian pepper; 4 eggplant slices; 1 small head of garlic, minced; Accessories; Plastic wrap

1
3 tablespoons of olive oil
2
1 cup of red wine
3
1/4 cup of chopped walnuts
4
2 tablespoons of chopped parsley
5
2 tablespoons of roasted garlic puree
6
2 teaspoons of salt
7
1 teaspoon of dried oregano
8
1/2 teaspoon of crushed Calabrian pepper
9
4 eggplant slices
10
1 small head of garlic, minced
11
Accessories
12
Plastic wrap

Ingredients

1
3 tablespoons of olive oil
2
1 cup of red wine
3
1/4 cup of chopped walnuts
4
2 tablespoons of chopped parsley
5
2 tablespoons of roasted garlic puree
6
2 teaspoons of salt
7
1 teaspoon of dried oregano
8
1/2 teaspoon of crushed Calabrian pepper
9
4 eggplant slices
10
1 small head of garlic, minced
11
Accessories
12
Plastic wrap

Directions

1
Soak the eggplant slices in water with salt for 30 minutes
2
Drain, squeeze gently, and fry quickly in three and a half tablespoons of hot olive oil until they slightly wilt
3
Assemble the dish by mixing together the garlic, parsley, oregano, roasted garlic puree, Calabrian pepper, and walnuts
4
Set aside
5
Line a refrigerator with a layer of eggplant and cover it with the reserved seasoning mixture
6
Drizzle with the remaining olive oil and alternate layers of eggplant and seasoning
7
When building the final layer, drizzle with red wine, cover with plastic wrap, and let it cure for three days.