Spicy Eggplant

 

Spicy Eggplant

Delicious Italian antipasto that any eggplant lover will love. It's basically the Spicy Eggplant that is often used as an antipasto, perfect with cold meats or cheeses. This recipe is an old fashioned style, and very versatile. Use it for toasted sandwiches or. Great on Pizza Topping, Pasta Sauce, Stuffing, Frittata, Top Your Parmigiana, Grilled Steak, Chicken and more. Make marinated brinjals today and keep a jar in the fridge at all times. Also known as Melanzana Ali Olio.

Ingredients

• 2lb – 1kg Eggplants 
• Olive or vegetable oil for frying
• ¼ cup - 60ml extra virgin oil
• 1 handful of fresh mint 
• 1 or 2 mild red chilis
• 1 large garlic clove
• 4 tbsp white wine vinegar
• Salt and pepper 

Method :

• Peel and slice the brinjal into French fry shape keeping some of the skin.
• Place the eggplant in a hot pan until brown. Later drain on kitchen paper.
• Remove oil from pan, return to heat and add thinly sliced garlic and chili, season with salt and pepper.
• Place cooked eggplant in a jar mixed with chopped fresh mint leaves.
• Pour vinegar over the eggplant. Leave for at least 24 hours.