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Marta On The Move

Passport & Plate - Marinated Eggplant

Italy | Sunday, 22 February 2015 | 3 photos

Eggplant, salt, red chili peppers, black pepper, red wine vinegar, 4 cloves garlic, yellow mustard seed


How to prepare this recipe
Sliced eggplant super thin. cover with salt. Let marinate for 1 hour. Bake in oven for 20 minutes until dry on 300 degrees. Clean mason jar, Pack with cloves of garlic, mustard seed, black pepper, 4 chili peppers, and 1 tablespoon of red wine vinegar. Cover with olive oil, pack in eggplant. Let marinate for 4 days before using. When done, grill a baguette with olive oil on top, add eggplant to the top.


The story behind this recipe
While traveling solo in Italy for a marine conservation project, I came across a man who invited me to dinner. He cooked for me, and shared recipes. Then we began cooking together. He pulled out something his mother made in Naples. Marinated eggplant on grilled baguette. It was perfect. That fact that he shared this recipe with me meant a lot, and I continue to make it to this day. The main reason I love it is because it lasts, it will stay in the fridge for months, and when you have company, everyone wonders how you made it. simple flavors, with a beautiful back story.

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Boat living dolphin and whales study.

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