Oh I love that recipe Keith! My family has made it for generations. I use dried herbs and boil the eggplants with garlic ( I julienne them very very fine) and remove the garlic so it will keep well. My mom and grandmother always kept them in the cabinet, but I refrigerate and use as an eggplant appetizer on toasted french/italian slices. YUMMY!
One of my favorite eggplant dishes is to salt and press the slices (removing much of the water by putting layers of paper toweling and a heavy cast iron pan over another cookie sheet above the original.). Then once drained, I mix some olive oil, balsamic vinegar, chopped garlic, parsley and oregano in a bottle , put it all in a heavy duty zip baggie, and let it marinate overnight. Next day I put the drained slices on the grill and eat with whatever else I'm cooking on the grill. Awesome!
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Antoniette
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