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Eggplant Under Oil

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Recipe Ingredients

Slice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise. Put into a bowl with a LOT of kosher salt (enough to cover). Let set for 4 hours.

Cooking Procedures

Remove each slice eggplant from the bowl and lay onto a rack in a roasting pan (DO NOT RINSE). Lay a length of cheesecloth over the eggplant. Cover two bricks with aluminum foil and lay the bricks over the eggplant to weigh it down. Let set 4 hours.

Using a 1-quart clear glass jar, put about 4 slices eggplant into the jar. Layering, add 2 tablespoons red wine vinegar, a couple thin slices garlic, a couple herbal flowers (such as thyme or rosemary), a couple small thin peppers, and a couple fresh mint leaves. Continue layering, and, when near the top, pour olive oil over to cover. Put the lid on an shake a few times. You may need to add a few more slices eggplant and some more olive oil. Store in the refrigerator. This will keep for at least a couple months.

To serve as an antipasto, put a few fresh green salad leaves on a plate and top with 2 or 3 slices eggplant. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

now the mushroom, which is one of the most delicate of eatable fungi. When I was in the mountains of Thuringia, Germany, in summer time, some little peasant girls came to offer me for sale several kinds of strange-looking fungi, which they said were very good to eat. On my asking them how they came to know that they were not poisonous, they replied : "We learn that from our schoolmaster ; he teaches us. He shows us which are the good and which the bad ones." My trust in the schoolmaster'

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