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Eggplant Conserva

September 24, 2017 10:14 AM

Josh Coletto crafts a delicious vegetarian dish - Eggplant Conserva - with Dan in the Let's Eat Kitchen.

Eggplant Conserva

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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

olive oil

 

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

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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