by Michael Hoffman
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Michael Hoffman's Notes:
Expand1 large eggplant (or ~1.5 lbs small eggplants) Ask a question about this ingredient
2 cloves garlic, sliced Ask a question about this ingredient
1 jalapeño pepper, sliced Ask a question about this ingredient
1/2 cup red wine vinegar Ask a question about this ingredient
1 handful fresh parsley, chopped Ask a question about this ingredient
Olive and/or vegetable oil, for frying Ask a question about this ingredient
Slice eggplant(s) into 1/4 to 1/2 inch slices. Season the slices with salt. Heat 1/4 inch of oil—I recommend half olive and half vegetable—in a large skillet. Once it’s hot, carefully add eggplant slices in one layer. Working in batches, fry the eggplant until very soft and well-browned. Remove cooked eggplant to a sheet pan, and season generously with more salt. (Don’t worry about blotting excess oil; it will become part of the dressing!) You'll probably want to try a piece of eggplant now as freshly fried eggplant is pretty much unbeatable.
Ask a question about this stepMeanwhile, sweat the garlic and jalapeño in a bit of oil in a small sauce pan. Add a generous grinding of black pepper and red wine vinegar. Simmer gently for a few minutes to allow the flavors to meld.
Ask a question about this stepPour the vinegar sauce, with chunks, over the eggplant while both are still warm. Season with more salt if necessary. Allow to cool slightly, then sprinkle with parsley. Transfer everything to a bowl or platter and allow to sit and marinade for at least half an hour (or up to several days, in the fridge) before serving at room temperature.
Ask a question about this stepI'm glad to hear this dish reminded you of a food from your past, too! And thanks for reminding me of this recipe; it's the time of year to make it again.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
This dish was made by my Lebanese father-in-law for me. I love how it is a great and easy vegan recipe! I just prepare the red wine vinegar sauce all together with the jalapenos chopped up nice and small within it and then like you said, pour it over the freshly fried eggplant for marinating. The only difference, I use at least 3-4 cloves of garlic to combat that fresh jalapeno hotness, but I love it cause garlic is just great for you and it keeps me from getting the cold or flu from my work (I'm a teacher)!