Eggplant

Recipe of Carmen Mondiglio

Ingredients
Two large eggplants
1 cup wine vinegar
3 ounces salt for brining and seasoning
4 ounces olive oil
1 garlic clove
4 bay leaves

Directions
Wash eggplant
Peel eggplant with a potato peeler, leaving unpeeled strips along its length
Prepare a solution of water, wine vinegar and salt sufficient to cover the soon-to-be sliced eggplant
Slice eggplant longitudinally with Mandolin Slicer into thin strips. It should look like bacon slices
Immerse strips immediately into water/brine solution
Let soak while slicing garlic longitudinally into thick slices, not slivers
Place the eggplant in a colander to drain
In a large skillet, heat over medium heat 2 tablespoons of olive oil with bay leaves and 1 tablespoon vinegar
Place slices of eggplant in skillet in a single layer
Sprinkle lightly with salt to taste
Cook the eggplant slices until they darken in color, turning as necessary
Remove the slices when uniformly darkened
Add additional eggplant slices, replacing sliced garlic, olive oil and vinegar as necessary. The bottom of the skillet should never be dry
The cooked eggplant may be served hot or cold

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