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Simple Cold Marinated Eggplant and Fresh Roasted Peanuts Cooking Recipes

Cold marinated eggplant and Fresh Roasted peanuts

 

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 inch rounds

  • Pure olive oil

  • cup extra virgin olive oil

  • Juice of 1 lemon

  • 1 clove garlic, minced

  • 1/3 cup fresh roasted peanuts, very coarsely chopped

  • jalapeno pepper, seeded and minced

  • Salt to taste

  • 3 green onions (scallions), white and light green parts only, very thinly sliced

  1. Preheat the broiler.

  2. 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.

  3. 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.

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