In the Box — CSA Week 15 & 16 {Grilled Eggplant in Oil}

We are on the road and missed weeks 15 & 16.  Our friend and her family enjoyed the CSA goodies while we were gone.  We missed the start of the tomatoes, but there are plenty more of those coming.

We did dig into the vegetables in oil that I made a few weeks back.  They had a stronger vinegar flavor than I had expected.  They were more of a pickle and the texture and flavor did not give away that they were in stored oil.  We made dinner of the vegetables with a baguette, a few cheeses, salami.  I actually think the tang of these vegetables would be perfect on a pressed picnic sandwich or on even a panini.  Anyway, it was a great welcome home dinner on our front porch with a summer rainstorm backdrop, complete with a rainbow at the end.  Good stuff.

There was plenty off eggplant in the last box so I also tried an alternative oil preserving recipe, grilled eggplant in oil.  These turned out delicious, more the flavor I was expecting from vegetables in oil.

Grilled Eggplant In Oil
adapted from PreserveIt!

2 medium eggplant, sliced about 1/4″ thick
sea salt
1 cup extra virgin olive oil
1 tsp. red pepper flakes
1 tsp. dried Italian seasoning
1 t. white wine vinegar

1. Layer the eggplant in a colander, topping each layer generously with salt.  Leave for 30 minutes to extract water out.
2. Rinse eggplant under cold water and pat dry.
3. Heat a grill pan until hot.  Brush each side of the eggplant with olive oil.  Grill each side of the slices about 3 minutes and set aside to cool.
4. Heat oil, red pepper flakes, and Italian seasoning in a saucepan for about 2 minutes.  Lower heat and add vinegar (careful it will splatter).  Add the eggplant slices to the mixture and bring up to a boil.  Turn off heat and let cool in the pan.
5. Loosely pack eggplant slices in a sterilized jar and pour the marinade over it to cover.  With knife gently move vegetables around to remove air pockets.
6. Top jar and store in refrigerator for one week before enjoying.  Add additional olive oil as needed to keep eggplant covered.  Last 1 month in fridge.

These have a delicious rich taste and the texture of the eggplant is creamy.  They would be great in a salad, on a sandwich, pizza, or just straight up.