Antipasto di Melanzane Sotto Olio
got an italian recipe for an eggplant antipasto which does use boiling...
peel the eggplant, discard purple skin. With the same peeler, "peel" into the white flesh numerous slices all around until you reach the seedy core. The seedy cores are not used in this recipe. On the stovetop, bring 4 cups of water with a half cup of white wine vinegar to a rolling boil. Take the thin slices of the eggplant white flesh, and throw in the pot, cook for about 60-90 seconds, because the julienne slices of eggplant are so thin, they will cook through quickly. Take them out and drain in a colander. Season with salt and pepper (white pepper preferably). Now place in a glass jar or tupperware with some finely diced raw garlic, a spritz of white wine vinegar, and Extra Virgin Olive Oil to cover. Wait at least two hours at room temperature for the flavors to marinate, and serve at room temp OR you can refrigerate them at this point if they will not be served immediately - in this case, bring out of the fridge and to room temp before serving. They can be enjoyed on slices of french crusty bread, like a bruschetta. They should keep for a week in the refrigerator.