Mietta Family Eggplant for Antipasto

Name: Mietta Family Eggplant for Antipasto
Prep time: 1 h
Cook time: 48 h
Total time: 49 h
Yield: 1 jar
Ingredients: 1 eggplant, the big classic pear shaped type; 2 lemons; rock salt, to taste; red wine vinegar, to taste; fresh oregano, to taste; fresh garlic, chopped, to taste; extra virgin olive oil, to taste; fresh parsley, chopped, to taste

Submitted by Missy Wombat

"The amounts are approximate. Be prepared to add more of everything. They is actually very little preparation to do - it's mostly waiting so don't be put off by the times. The hardest part of the preparation is sterilising the jars."

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Ready In:: 49hrs
Ingredients:: 8
Yields:: 1 jar

ingredients

1 eggplant, the big classic pear shaped type
2 lemons
rock salt, to taste
red wine vinegar, to taste
fresh oregano, to taste
fresh garlic, chopped, to taste
extra virgin olive oil, to taste
fresh parsley, chopped, to taste

directions

Pick a ripe but firm eggplant from the garden.
Wash, peel and then cut into big chunks.
Squeeze liberal amounts of lemon over the top then coarsely grate with a cheese grater. Cover immediately with rock salt.
Add more lemon juice which helps stop the eggplant turning brown and put it in the fridge.
After 24 hours, remove the eggplant from the rock salt. Do not wash the salt off - just shake off the excess.
Cover with red wine vinegar and leave for 24 hours in the fridge.
Strain and leave the eggplant in a colander for a couple of hours to get rid of the moisture.
Toss with fresh oregano, raw garlic and olive oil.
Keep aside for a half day and then put into sterilised jars. Needs to have sufficient olive oil to cover all of the eggplant.
This lasts for months.
Add parsley just before serving.
Use straight as part of an antipasto platter or make an eggplant sauce by frying in butter as an accompaniment to meat.

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RECIPE SUBMITTED BY

Missy Wombat

Australia

I'm an ex-pat NZer living in the tropical Top End of Australia. Which makes it a perfect place to make homemade bread and summer recipes all year around. I experiment on my 3 kids who have grown up trying new Zaar recipes every other day and they are thriving. I'm the lacto-ovo vegetarian in the family and somehow I got roped in to become a Forum Host here at Zaar. So check out the Vegetarian and Vegan Forum http://www.recipezaar.com/bb/viewforum.zsp?f=43 and feel free to join in whether you are a fully fledged vegan or someone who needs to cater for a vegetarian and has no idea where to start. Every year I try to do something a bit different to push the envelope a little bit. In 2005 I learned how to sail a dinghy; 2006's grand passion is mosaics. Check out my blog! Between raising three children, working almost fulltime and trying to pursue my hobbies...let's say that my time management skills have greatly improved over the years! I am also very interested in living a sustainable lifestyle. Essentially I'm finding that I'm getting back to the country lifestyle I enjoyed in my childhood even though these days I live in themiddle of suburbia. To this end I have started gardening although I am a total gardening virgin when it comes to gardening in a tropical climate. I also have a cookbook with a number of recipes you can make from scratch. Living clean and green is good for you AND cheaper!

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