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Eggplant Antipasto

Another one from the vaults and just in time for spring. Here is our family recipe for eggplant antipasto. Meaning before the meal, this is the traditional first course in an Italian dinner. This particular antipasto comes from a trip to Florence, and always leaves me feeling nostalgic. Enjoy

-THE BAG MESSENGER

 

Ingredients 

2 Firm eggplants

2 red peppers

1 medium sweet onion

3 cups olive oil

5-6 cloves garlic

 

Process 

1. Skin the eggplants and slice into disks.

2. Place the eggplant disks into a colander layer upon layer (salt the disks liberally before adding another layer).

3. Leave the colander in the sink for 1-2 hours. The eggplant will secrete a brown liquid and should be sweet and creamy after cooking.

4. Rinse the eggplant thoroughly before continuing and pat dry with towel.

5. Preheat oven to 350 degrees.

6. Layer in large Pyrex baking pan the eggplant disks and place in oven covered with aluminum foil.

7. Bake eggplant for 1 hour or until fork tender.

8. Turn oven to broil

9. Place the two red peppers onto a baking dish and place on top shelf under broiler.

10. Set timer on oven for 8 minutes (check to see if the pepper skin is blackened), rotate the pepper so another side is facing the broiler (continue rotating till pepper is completely blackened).

11. Remove peppers from oven and cover to help steam off skin.

12. Once peppers are cool enough to handle place under running water and remove skin of peppers, stem, as well as seeds. Cut into strips and place on top of eggplant disks.

13. Clean the onion and slice into disks.

14. Place onion disks into baking dish in preheated (350) oven.

15. Cook onions for ½ hour or until tender.

16. Place cooked onions into baking dish with other vegetables.

17. Cover all vegetables with olive oil.

18. Slice 5-6 cloves of garlic over all dish.

19. Cover and place in refrigerator for 10- 12 hours.

20. Eat chilled.

 

 

 

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