Eggplant in Wine

Name: Eggplant in Wine
Yield: 8
Ingredients: 4 eggplants sliced into rounds; 2 tablespoons of salt; 1/2 cup of olive oil; 1 small head of garlic, minced; 2 tablespoons of chopped fresh parsley; 1 tablespoon of dried oregano; 2 tablespoons of chopped fresh thyme; 1/2 tablespoon of crushed red pepper; 1/4 cup of chopped walnuts; 1 cup of red wine; Accessory; Plastic wrap

1
4 eggplants sliced into rounds
2
2 tablespoons of salt
3
1/2 cup of olive oil
4
1 small head of garlic, minced
5
2 tablespoons of chopped fresh parsley
6
1 tablespoon of dried oregano
7
2 tablespoons of chopped fresh thyme
8
1/2 tablespoon of crushed red pepper
9
1/4 cup of chopped walnuts
10
1 cup of red wine
11
Accessory
12
Plastic wrap

Ingredients

1
4 eggplants sliced into rounds
2
2 tablespoons of salt
3
1/2 cup of olive oil
4
1 small head of garlic, minced
5
2 tablespoons of chopped fresh parsley
6
1 tablespoon of dried oregano
7
2 tablespoons of chopped fresh thyme
8
1/2 tablespoon of crushed red pepper
9
1/4 cup of chopped walnuts
10
1 cup of red wine
11
Accessory
12
Plastic wrap

Directions

1
Let the eggplant soak in water with salt for 30 minutes
2
Drain and press the eggplant gently
3
In a skillet, heat half of the olive oil and fry the eggplant until it starts to soften slightly
4
À part, make the seasoning mixture by combining garlic, parsley, oregano, thyme, crushed red pepper, and chopped walnuts. Reserve
5
Assemble a baking dish with layers of eggplant, some of the reserved seasoning mixture, and a drizzle of olive oil
6
Alternate layers of eggplant, seasoning, and olive oil
7
When building the final layer, pour in the wine, cover with plastic wrap and refrigerate for 24 hours.