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Melanzane a scapece (Marinated Eggplant)

Cook Time45 minutes
Total Time2 hours 30 minutes

Ingredients

  • 1 kilo small eggplant
  • Salt
  • For the marinade:
  • 250 ml 1 cup olive oil
  • 3-4 Tbs white wine vinegar or more to taste
  • 2-3 cloves of garlic finely minced
  • A pinch of oregano
  • A pinch of red pepper flakes or more to taste
  • Salt to taste
  • For topping:
  • Minced parsley
  • More red pepper flakes

Instructions

  • Trim off the stems of the eggplant and, depending on their size, cut them into quarters or halves (or thick slices, if large).
  • Bring a big pot of well-salted water to the boil and drop in the eggplant pieces. Boil until tender but not mushy.
  • Meanwhile, mix the marinade ingredients together in a mixing bowl. Taste for seasoning. If you think it needs it, add more salt, red pepper and/or vinegar to get the taste you like. The mixture should be very savory but not overwhelming.
  • When the eggplant is tender, remove to a colander and let drain and cool off. When the eggplant is cool enough to handle, gently squeezing out any excess liquid with a paper towel, lay the pieces out in a baking dish or other shallow receptacle.
  • Spoon the marinade over the eggplant. It should not quite cover the pieces. Marinate for at least 2-3 hours.
  • Serve the eggplant, if you like sprinkled with minced parsley and additional red pepper flakes for color and piquancy. Perhaps a light sprinkling of salt, too, if it needs it.