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Ingredients
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Vegetables
Herbs
Liquids
Seasonings
Method
Preparation
- 1
Slice the Eggplant
Wash the eggplants thoroughly and slice them into 1/4-inch thick rounds. Lay them on a paper towel and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture and bitterness.
- 2
Prepare the Marinade
In a bowl, combine olive oil, red wine vinegar, minced garlic, Calabrian chili flakes, salt, and black pepper. Mix well to create a marinade.
- 3
Rinse the Eggplant
After 30 minutes, rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
Cooking
- 4
Cook the Eggplant
In a large skillet over medium heat, add a splash of olive oil. Once heated, add the eggplant slices in batches, cooking for about 4-5 minutes on each side until they are golden brown and tender. Remove and place on a plate lined with paper towels.
- 5
Marinate the Eggplant
Once all eggplant slices are cooked, place them in a large glass jar or bowl. Pour the marinade over the eggplant, making sure each slice is well coated. Add the fresh basil leaves on top.