Egg Plant and Black Olives Hors d’ouvre
You can prepare this starter in advance and it matchs very well with grilled meat.
. 3 firm egg plants cut into slices strewed with salt and let rest for 30 minutes in a colander. Afterwards wash the egg plants, let them dry and cut into sticks or little triangles.
. 1 onion (white or red one) cut into slices
. 3 cloves of garlic unpeeled (you will throw them away in the end of the cooking time)
. 4 tbsp of black olives unstoned cut into slices
. salt, black pepper
. fresh thyme and oregano
. 1 tbsp of red wine vinegar
. 3 tbsp of extra virgin olive oil
In a big bowl mix the egg plants, the onion, garlic, olives, salt, pepper, herbs, vinegar and olive oil. Mix with a spoon until very well mixed. Pour this mixture into a non sticking baking tin and bake in the pre heated oven (180°C) for 1 hour, mixing a little every 20 minutes, until the egg plants are cooked and “dry”. Serve with “crostine” of heated bread or with grilled meat.
