Marinated Eggplant

1. 1

   Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours.

2. 2

   (Eggplant will turn brown.)

3. 3

   Discard liquid in bowl.

4. 4

   Gently squeeze handfuls of eggplant.

5. 5

   Bring water and vinegar to a boil in a medium pot.

6. 6

   Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes.

7. 7

   Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can).

8. 8

   Continue to drain, covered and chilled, 8 to 12 hours.

9. 9

   Discard liquid in bowl.

10. 10

    Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.

11. 11

    Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.

12. 12

    Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant.

13. 13

    Marinate eggplant, covered and chilled, at least 4 hours.

14. 14

    Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.