Vicos Marinated Eggplant With Tomatoes And Mozzarella Recipes

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VICO'S MARINATED EGGPLANT WITH TOMATOES AND MOZZARELLA



Vico's Marinated Eggplant With Tomatoes And Mozzarella image

Provided by Christopher Idone

Categories     lunch, project, side dish

Time 30m

Yield Four to five servings

Number Of Ingredients 13

4 baby eggplant, about 1 1/2 pounds
Salt to taste
2 cups white vinegar
3 cloves garlic, peeled and chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh sage leaves, chopped
1 cup extra-virgin olive oil, approximately
16 red, ripe plum tomatoes, about 2 pounds, cored
1/2 teaspoon fresh oregano leaves, chopped
Salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil, approximately
3/4 pound fresh mozzarella cut into 1-inch cubes (see note)
1/3 cup fresh Italian parsley sprigs

Steps:

  • Peel the eggplant and cut into quarter-inch slices lengthwise. Salt each slice and stack in a shallow pie pan, cover with a plate that will fit inside the pan and weigh it down with a small heavy skillet. Refrigerate for 12 hours, draining once after the slices have given up some of their liquid.
  • Bring the vinegar and one cup of water to a boil in a medium-sized saucepan. Drain the eggplant slices and blanch the slices in the vinegar and water for one minute, drain and pat dry.
  • Lightly coat a non-reactive loaf pan with a little of the oil. Layer the pan with the eggplant slices, garlic, herbs and oil until all the ingredients are stacked in the pan. Cover with oil, cover tightly and refrigerate for one week before using.
  • Cut the tomatoes in half lengthwise and chop. Place them in a bowl with the oregano, salt and pepper and toss with the olive oil, or enough to coat, and set aside.
  • Place four to five marinated eggplant slices on individual serving plates and set aside.
  • Bring one quart of water to the boil in a medium-sized saucepan. Turn off the heat, add the mozzarella cubes and let sit for 30 seconds. Remove the cubes with a slotted spoon and divide among the salad plates. Evenly divide the tomatoes and their juices over the mozzarella and top with the parsley sprigs. Serve immediately.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 50 grams, Carbohydrate 17 grams, Fat 70 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 1266 milligrams, Sugar 9 grams

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