Ingredients
Ingredients (use vegan versions):
- 3 large eggplant
- 1 cup cider vinegar
- 1 knob (10-12 cloves) fresh garlic
- olive oil
- salt
- black pepper
Slice eggplant lengthways in .25 inch wide slices. Layer the eggplant in a collander, salting each slice as you go. Finely chop the garlic, add it to the vinegar and pepper and put aside. Heat enough oil in a pan to fry the eggplant. Rinse the eggplant and fry until golden brown. As the slices of eggplant cook, layer them in a dish and spoon the vinegar mix over each layer. Pour any leftover mix onto the eggplant and chill in refrigerator.
This is great served with olives, capsicum etc as an antipasta.
Serves: 6
Preparation time: 1hr