I’ve blogged about Vilma’s Eggplant in the past, but it’s worth repeating a recipe this good.
This year’s eggplants took a long time to get going, and it’s only now that summer is over that they’re really giving well. But it’s never too late for Vilma’s Marinated Eggplant. This stuff could make an eggplant lover out of anyone.
Vilma was the sister of our host mother during Peace Corps training in Costa Rica. She was loud and fiery-tempered, and regularly stayed with our host family when she was fighting with her partner.
When she was with us, she cooked—glorious Italian food she’d learned to make from her partner. Her food was a flavourful gift in a house where vegetables were usually boiled to death and served plain.
One of the most wonderful things Vilma made was thinly sliced eggplant marinated in garlicky vinegar. She’d leave a jar of it in the fridge when she left, and we would savour it for a week on our sandwiches or with our mushy, flavourless boiled vegetables.
I foolishly never asked Vilma for the recipe, but a bit of trial and error was all it took to recreate Vilma’s marinated eggplant.
This recipe mostly fills a quart-sized jar. It keeps for a long time in the fridge and makes a lovely addition to sandwiches. Serve it on crackers for party appetisers—it’s not the prettiest food, but after one bite, none of your guests will care.
2 small to medium eggplants
1 clove garlic, crushed
½ cup red wine vinegar
½ cup extra virgin olive oil
salt and pepper to taste
Peel eggplants and slice very thin (1-2 mm). Steam until the slices are tender and limp (but not falling apart completely). Whisk all the other ingredients together in a small bowl, and toss them gently with the hot steamed eggplant. Refrigerate at least an hour before serving (the longer the better, as the eggplant will soak up more marinade).