| Yield 1X: | 186.50 | oz | Allergens: | ||
| Portion: | 6 | oz | Garlic, onion, chili | ||
| Portions: | 31.1 | ||||
| Shelf life: | 3 days | ||||
| Date: | 8.30.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Celery, sliced 1/4″ | 1 | 8.00 | 3 | |
| Eggplant, large dice | 5 | 10 | ||
| EVOO | 1.50 | 3.00 | ||
| Garlic, minced | 2.00 | 4.00 | ||
| Red onion, halved, sliced 1/8″ | 1 | 8.00 | 3 | |
| Green olives, cut into thirds | 10.00 | 1 | 4.00 | |
| Capers, drained | 5.00 | 10.00 | ||
| Marinara sauce | 1 | 12.00 | 3 | 8.00 |
| Sherry wine vinegar | 6.00 | 12.00 | ||
| Honey | 2.00 | 4.00 | ||
| Chili flakes (GRAMS) | 2.00 | 4.00 | ||
| Mint, coarsely chopped (BUNCH) | 2.00 | 4.00 |
Carefully measure and prepare all ingredients.
Bring a pot of salted water to a rolling boil, then cook the celery until tender, but not mushy. Drain and cool.
Heat the olive oil over high heat, and add the garlic. Cook for aroma 30 seconds, then add the red onions. Cook , stirring, until soft. Transfer to a sheet pan and cool.
Deep fry the eggplant in small batches until golden brown, then transfer to a sheet pan lined with paper towels to drain.
Combine all ingredients in a mixing bowl, and stir to mix.
Season to taste with salt and pepper. Do not over mix or the eggplant will become a paste. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated. Bring to room temperature before serving. Garnish with chopped mint.