Melanzane Calabre

Ingredients 

• 4 long eggplants
• Salt to taste
• 2 large tomatoes, cut into rounds
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• 3 garlic cloves ,minced
• 2 fresh red chillies,chopped
• Dried oregano to taste
• Black pepper powder to taste

Method

1. Peel the eggplant and cut lengthways in half inch thick slices. Sprinkle with salt and set aside for at least one hour. Rinse the eggplant slices and cook in boiling water for three to four minutes.
2. Drain and spread out on a towel to dry. For the dressing, combine the lemon juice and olive oil in a small bowl; add the garlic, chillies, oregano, salt and pepper powder and mix well Arrange layers of eggplants and tomatoes in a serving dish.
3. Drizzle the dressing over and leave to marinate for 4-6 hours, preferably in a refrigerator, before serving.

Nutrition Info