Better with Every Bite: Why This Italian Eggplant Antipasto is the Ultimate Make-Ahead Snack
These eggplants will go perfectly well with whatever you serve, be that meat, potatoes or rice.
It’s no secret that the Italian cuisine is considered one of the best and most delicious in the world, but not many know that it’s all due to the simplicity of its dishes’ ingredients. This doesn’t only concern pizza and pasta, but also all kinds of Italian snacks that people become obsessed with as soon as they have the first bite.
Well, that’s definitely the case of these eggplants prepared in an authentic Italian way — you can store them for a week, but it’s likely the snack will be gone in just several minutes.
Here’s what you need: 3 eggplants, olive oil to taste, salt to taste, 3 cloves of garlic, a small bunch of parsley, 1 tablespoon of wine vinegar, red chili pepper to taste.
Wash the eggplants and slice them into rounds about 5 mm thick, leaving the skin on.
Brush each slice with olive oil, lightly salt them, and fry in a dry skillet; then place them on a paper towel to absorb the excess oil.
While the eggplants are cooling, prepare the dressing: finely chop the parsley, mince the garlic, and combine them with olive oil, wine vinegar, salt, and hot pepper.
Use a container to layer the eggplant slices, lightly drizzling each layer with the dressing so they absorb the flavors well. Cover and place in the fridge for at least a few hours.
Tip: before serving, let the appetizer sit — this allows the eggplant to absorb the flavors of the garlic, herbs, and oil, becoming tender and savory.
