Italian Marinated Eggplant

Total Time: 24 hrs 15 mins Preparation Time: 15 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 2 large eggplants, peeled and cut into 3/4 inch dice (3 1/2 to 4 pounds)
• 2 tablespoons coarse salt
• 3/4 cup olive oil
• 4 minced garlic cloves
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon pepper

Recipe

• 1 place eggplant in a colander and sprinkle with salt. place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. pat eggplant dry with paper towels.
• 2 preheat broiler. brush a baking sheet with 1 tablespoon olive oil. place half the eggplant on baking sheet and toss to coat with. broil 3 inches from heat for 2 minutes.
• 3 turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. remove eggplant to a large platter. repeat with another tablespoon olive oil and remaining eggplant.
• 4 add garlic, mint, basil, parsley and pepper to eggplant. toss to mix. add remaining olive oil , toss again.
• 5 you can cover the bowl with plastic wrap, or ( to save space, like i did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing.
• 6 marinate in fridge for a whole day. serve at room temperature.