Marinated Eggplant with Rice Vinegar, Ginger and Garlic

1. 1

   Arrange the eggplant slices in layers in a colander set over a bowl, sprinkling each layer with salt.

2. 2

   Set another bowl or plate directly on top of the eggplant and weigh it down with some cans.

3. 3

   Let the eggplant drain at room temperature for 12 hours or overnight.

4. 4

   Remove the eggplant from the colander, discarding any liquid from the bowl.

5. 5

   Rinse the eggplant under cold running water, then drain and pat dry with paper towels.

6. 6

   Layer the eggplant slices in a medium glass or ceramic dish, sprinkling each layer with some of the vinegar and sesame oil, and scattering a few pieces of ginger and garlic between the layers.

7. 7

   When the dish is full, add enough of the vegetable oil to cover the eggplant, pressing down on the eggplant to submerge it.

8. 8

   Cover the dish and let it marinate, refrigerated, for 1 day before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.