this is one of those “i can’t believe it’s raw” dishes. my entire family loves this. you have to make A LOT more than this if you want it to last as it reduces to not very much… plus, it’s delicious.
the recipe is adapted from my favorite cookbook, “verdura.” the book itself is neither raw nor vegan, but many of the recipes happen to be both (or easily modified)! there is an entire section on raw pasta sauces.
6 japanese eggplants, peeled, cut into 1/4 inch slices, then each slice in 3
3 tablespoon apple cider vinegar
3 garlic cloves, minced
red chile flakes (optional)
raw olive oil
place the eggplant in a bowl, toss with a few pinches of sea salt. let drain overnight.
squeeze out moisture gently with your hands over sink. you will ring out quite a bit of brown liquid from the eggplant.
toss with ACV, minced garlic and as much chopped basil as you like (i use a generous handful), and a pinch of chili flakes if using. douse with a generous amount of olive oil. use enough to just coat, or (as in the original recipe) completely cover it and let the ingredients infuse the oil.
viana la place writes “Although the eggplant can be eaten right away, the flavors improve after several days, and it keeps for months.”
i’ll have to take her word for it, cuz it never lasts that long! =)