Melanzane Marinate 2 long eggplant 2 cloves of garlic 2 bay leaves White wine vinegar Salt Whole black peppercorns Olive oil for frying
Wash and dry the eggplant, cut off the ends and cut lengthwise throwing away the first lengthwise piece (all skin) and make these about 4mm in thickness. Do not skin the eggplant. Fry in oil (do not flour the slices) and dry them on oil absorbing paper. Once they are cold, place in a nice terrina and add the garlic cloves cut in half, the bay leaves and the peppercorns, lightly salt and cover it all with the white wine vinegar. Let rest for one night before serving. These are great as an antipasto or to accompany mixed boiled meats. These should be consumed 3-4 days post preparation.