This typical Argentinian dish is absolutely delish. I tried it for Christmas and it was a complete winner with the fandamily. Do note that you prep this almost 2 days before eating so plan well! Thank you for the inspiration from The LatinKitchen.com. This recipe serves 6 people.
- Slice peeled eggplants into thick slices of approximately 1 cm.
- Put one layer of eggplant slices in a colander, sprinkle with kosher salt. Layer and repeat until all the salt and eggplant has been used. The eggplant will drain, so put it in the sink or over a plate.
- Wait 30 minutes, press down on the eggplant to drain off some more liquid, then shake off salt.
- Quickly rinse (but do not soak) the eggplant in running water to remove more of the salt, and pat dry with paper towels.
- Bring the water and vinegar to a boil in a sauce pan, along with the bay leaves.
- Place the eggplant in the sauce pan, and cook at a slow boil over medium heat until it is fork-tender, about 4 minutes. Drain the eggplant.
- Whisk the remaining ingredients together: garlic, oil, oregano and hot pepper.
- Pour a tablespoon of dressing at the bottom of a ceramic or glass dish, or clean glass jar. Place a layer of eggplant on top of the dressing, spoon more dressing over the top. Repeat layers of dressing and eggplant. Pour additional oil on top if necessary.
- Let marinate for at least two days in the refrigerator for best results.