in Italy

Eggplants, pickled with herbs

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Ingredients for 4 servings:

  • 3 eggplants, approx. 500 g
  • ½ bunch parsley, flat
  • ½ bunch basil
  • 6 sage leaves
  • 3 garlic cloves
  • 5 tbsp wine vinegar
  • e.g. olive oil for frying
  • salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours 30 minutes; Total time approx. 13 hours 30 minutes

As an antipasti or with roasted or boiled meat.

Wash the eggplants and cut into 1/2 cm thick slices. Salt them, stack them in layers, and let them rest on a weight (e.g., a plate) for at least 30 minutes. Rinse the eggplants and pat them dry. Heat oil in a large pan and fry the slices for 2 minutes on each side. Remove from the pan and dry with kitchen paper if necessary. Peel the garlic, finely chop it with the herbs, and mix. Layer the eggplants in a bowl, seasoning each layer with salt and pepper, sprinkle with the herb mixture, and drizzle with a little vinegar. Cover and let them rest in the refrigerator overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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