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This recipe from the Balkans has many variations, with different herbs, with bell peppers, and different types of vinegar. Here’s my favorite.
The best eggplant to use for this salad is the common globe (or American) eggplant.
The golden rule for choosing a good globe eggplant is that it should be light as a feather and dark as the night.
Eggplant in vinegar and olive oil
Course: Appetizers, Salads, Vegetables, SidesCuisine: Greek, Israeli, BalkanDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesINGREDIENTS
2 large eggplants
Oil spray (not olive oil. You can also use 3-4 tablespoons corn or safflower oil instead)
Kosher salt
¼ cup red wine vinegar
¼ cup olive oil
4 garlic cloves, sliced
1 Serrano pepper, seeded and sliced
2-3 tablespoons oregano, mint or Italian parsley leaves
DIRECTIONS
- Peel eggplants (that’s optional, but I like to do it) and slice to ¼ inch thick slices lengthwise. Arrange in a colander and sprinkle each layer with kosher salt. Let eggplant stand in the colander over a large bowl for ½ hour as the salt will help get rid of its light bitterness. Wash under running water and dry with paper towels.
- Oven to 450 degrees. Spray 2 large baking sheets with oil. Arrange eggplant slices on baking sheets in one layer and use an oil spray or a pastry brush to brush oil on BOTH SIDES of each slice.
- Roast in the oven for 10-12 minutes, or until golden brown at the bottom. Flip eggplant slices, switch baking sheets between the racks in the oven, and roast for another 10-12 minutes, until eggplant slices are golden brown on both sides. Make sure not to burn the slices, and adjust oven temperature if eggplant browns too quickly. Remove from oven and let cool on a rack.
- Mix vinegar, olive oil, Serrano and oregano in a small sealed container and shake well to incorporate. Arrange eggplant slices in layers in a lidded container, soaking each layer with the vinaigrette. Serve warm or at room temperature. Keep sealed in the fridge up to 3 days.
