This classic Argentinian dish can be served on its own over crusty bread, or on the side with BBQ beef.
Recipe adapted from thelatinkitchen.com
1 large eggplant, peeled
Kosher sea salt
2 cups water
2 cups vinegar
2 bay leaves
3 cloves of garlic, minced
4 tbs dried oregano
2 tbs dried basil
1 tbs crushed red pepper
1 cup extra virgin olive oil
Slice peeled eggplant into ½ inch rounds, then slice again in ½ inch strips. Place in a colander and cover with salt thoroughly, allow to drain for 30 minutes. Press down on eggplant to drain, then rinse and pat dry with a napkin.
Bring vinegar, water and bay leaves to a boil in a medium pot. Add eggplant and cook on medium heat until fork-tender. Drain the eggplant. Mix together the herbs and spices in the olive oil. Prepare a clean large jar that has a tight fitting lid. Pour about a tablespoon of the herbed oil mixture into the bottom of the jar, then add some eggplant. Drizzled with the oil, then add more eggplant. Continue until reaching the top of the jar. Fill the rest of the way with olive oil. Allow to marinate refrigerated for at least two days for best results.
