Eggplant Appetizer, eat it cold

Pin It On Saturday, while waiting for my big pork roast to cook slowly (more on that later), I decided to use the jumbo eggplant I had bought the previous day and make one of my favorite eggplant dishes, with no name. Well, I'm sure it has a name, but I don't know it. My grandmother used to make it all the time, but I cannot recall us ever calling anything besides "cold eggplant."
This dish is very simple to make, the only difficult part is waiting for the eggplant to saute, in batches. And you have to wait at least 24 hours before digging in. The longer it sits, the tastier it will get, just don't let it sit around for weeks. Cold Eggplant
Makes for about 15 individual appetizers
3 large eggplants, sliced thin, but not too thin
5 tomatoes, sliced thin
5-6 cloves of garlic, minced
handful of parsley, chopped fine
salt and pepper
olive oil, and lots of it

1) Saute eggplant until golden on both sides in plenty of olive oil, season as you go.
2) Let the layering begin. Start with eggplant, then garlic and parsley. Top with tomato, and repeat. It's up to you whether you want to end up with tomato or eggplant on top. I prefer my tomato in between the eggplant, it absorbs more of the flavors. You can do however many layers your container will allow, I usually do two or three.
3) Place in fridge and wait for at least 24 hours, then enjoy.
This is a garlic infused dish, which is why it's so delicious. And the best part is that it looks as pretty on a plate, as it tastes.

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