Marinated Eggplant courtesy of Jim Lahey

I am always looking for new ways to dress up eggplant.  Typically, I can only think of one or two ways to make it–eggplant parmesan anyone?!–but there are so many, many ways to eat eggplant.  My favorite and easily the most flavorful is a simple marinade that enhances the natural tender, but complex flavors of cooked eggplant.  Usually, you only need a couple of ingredients to marinate an eggplant properly (olive oil, brown sauce, vinegar, etc.).

Thus, I was floored and thrilled when I came across this simple marinated eggplant towards the end of Jim Lahey’s book My Bread: The No-Work, No-Knead Method.  Currently, I am undertaking the very ambitious goal of cooking my way through Lahey’s book, but until I have mastered all of the breads, Lahey offers some easy, flavorful bread toppers for sandwiches, pizzas, and rolls.  This marinated eggplant is a clearly delicious entree by itself, or an even better sandwich topper when mixed with one of Lahey’s easy, fresh baguettes.

Marinated Eggplant

This recipe comes from My Bread: The No-Work, No-Knead Method by Jim Lahey.  Towards the end of the book, Lahey suggests dishes to accompany his fantastic breads.  This marinated eggplant is suggested as an appetizer, a crostini topper, a sandwich filler, or just a delicious side dish or entree.  I enjoy it as any of the above.

Ingredients:

* 1 regular eggplant, sliced into 1/2-inch thick slices

* 1-2 cups olive oil

* 1/4 cup vinegar

* 2 teaspoons red pepper flakes

* 3 bulbs garlic, minced or pressed

* sea salt, or coarse salt to taste

1.) Preheat oven to 350F.  Wash & de-stem eggplant; cut into 4 lengthwise slices.

2.) In a regular size baking dish or caserole dish, add 1-2 tablespoons of olive oil.  Brush bottom of the pan to evenly coat.  Add eggplant seed-side up.  Sprinkle with coarse salt.

3.)  Bake for 45 minutes, or until eggplant are tender, but retain their shape and sturdiness.

4.) Allow eggplant to cool.  If using a casserole dish, you may use the same dish, if not, switch to a glass casserole dish.

5.) Pour the olive oil and vinegar over the faces of the eggplant.  Sprinkle with red pepper flakes and pressed garlic.

6.) Cover and refrigerate for at least 12 hours.  Lahey says that this dish sits well marinating for up to five days (and it’s true!).

7.) When ready to cook, you have several options: either pan fry in a skillet, or grill on a foreman grill.  Both techniques require no olive oil or cooking spray and both are clearly delicious.  Enjoy! Makes 4 eggplant slices.

Marinated Eggplant courtesy of Jim Lahey, 5.0 out of 5 based on 1 rating Google+