September 24, 2017 10:14 AM
Josh Coletto crafts a delicious vegetarian dish - Eggplant Conserva - with Dan in the Let's Eat Kitchen.
1 ea large eggplant
1 ea tomato, diced
4 cloves garlic, minced
1 ea onion, sliced thin
1/2 cup packed basil leaves, roughly torn
1 cup red wine vinegar
salt to taste
1.) Bring a couple quarts of water to boil in a medium saucepan, add salt (so it tastes like sea water) and add red wine vinegar.
2.) Dice eggplant and blanch in the salty, vinegar water for 2 minutes.
3.) Remove eggplant into a strainer or colander and allow to drain.
4.) Put eggplant into a bowl, add tomato, garlic, onion and basil in bowl and mix, add a splash of oil
5.) Pack mixture into jars and top with olive oil, keep in the refrigerator for up to a couple weeks
Eat with bread, as a spread, on pasta... or anything
Updated: September 24, 2017 10:14 AM
Created: September 22, 2017 12:44 PM
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