Pickled eggplant is a classic on Río de la Plata appetizer boards. This quick version rests briefly before being spooned onto crisp toasted bread.
Recipe details
- Prep time: 15 min
- Cook time: 12 min
- Total time: 42 min
- Yield: 16 crostini
- Difficulty: Easy
- Estimated cost per serving: $0.45
Ingredients
- 1 large eggplant, sliced 1/4 inch thick
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 teaspoon salt
- 2 garlic cloves, thinly sliced
- 2 tablespoons chopped parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/4 cup olive oil
- 16 small toasted baguette slices
Step-by-step instructions
- Combine the vinegar, water and salt in a saucepan and bring to a boil.
- Add the eggplant and simmer for 5 to 7 minutes, until tender but holding its shape. Drain thoroughly.
- Toss the warm eggplant with garlic, parsley, oregano, red pepper and olive oil.
- Rest for 20 minutes to blend the flavors.
- Chop or fold the slices onto the crostini just before serving.
Tips and variations
- Drain the eggplant well so the marinade is not watery.
- For deeper flavor, chill for several hours; add it to the bread only when serving.
