Cold marinated eggplant and Fresh Roasted
Add this to your next cold antipasto
buffet. Or serve it with cold roast chicken.
Makes about 6 servings
1 medium size eggplant, trimmed, cut across into ¼ inch rounds
Pure olive oil
¼ cup extra virgin olive oil
Juice of 1 lemon
1 clove garlic, minced
1/3 cup fresh roasted peanuts, very coarsely chopped
½ jalapeno pepper, seeded and minced
Salt to taste
3 green onions (scallions), white and light green parts only, very
Preheat the broiler.
Arrange the eggplant in one layer on a baking sheet. Brush the tops
with the pure olive oil. Broil about 2 inches from the heat until
golden brown on top, about 2 minutes. With a spatula, turn the eggplant
rounds and brush again with pure olive oil. Broil until golden on the
second side, 1 to 2 minutes longer. Cool to room temperature.
Layer the eggplant rounds in a shallow dish (glass is pretty). In a
small bowl, combine the extra virgin olive oil, lemon juice, garlic,
peanuts, jalapeno pepper and salt. (Add salt sparingly if salted
peanuts are used.) Pour this marinade over the eggplant. Cover and
refrigerate for several hours or overnight, basting the eggplant with
the marinade once or twice. Serve this Simple Cold Marinated Eggplant
and Fresh Roasted Peanuts Cooking Recipes at room temperature,
garnished with the green onions.