Marinated Eggplant Recipe
Tomato vinaigrette, za’atar, crispy garlic
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Ingredients
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Marinated Eggplant Ingredients
Method
Preparation Directions
- 1
Prepare the Eggplant
Slice the eggplants into ½ inch thick rounds. Sprinkle salt on both sides and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Make the Tomato Vinaigrette
In a blender, combine the tomatoes, olive oil, red wine vinegar, za’atar, salt, and black pepper. Blend until smooth.
- 3
Cook the Garlic
Thinly slice the garlic cloves and heat 2 tablespoons of olive oil in a pan over medium heat. Add the garlic and cook until crispy and golden brown. Remove and drain on paper towels.
- 4
Marinate the Eggplant
In a large bowl, place the eggplant slices and pour the tomato vinaigrette over them. Toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
- 5