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Marinated eggplants

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Ingredients for 6 servings:

  • 750 g eggplant(s)
  • Salt
  • 2 garlic cloves
  • 1 tsp oregano
  • 3 tbsp olive oil
  • ½ cup vinegar (white wine vinegar)
  • 1 pinch of cayenne pepper

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Wash and trim the eggplants, then cut into 1/2-cm-thick slices. Sprinkle with 1 tablespoon of salt and let stand for 30 minutes. Peel the garlic and finely chop it with the oregano. Rinse the eggplants with cold water, squeeze out any excess water, and pat dry with a paper towel. Fry in oil on both sides until golden brown. Drain on paper towels. Mix a marinade of vinegar, wine, garlic, oregano, cayenne pepper, and salt. Pour this mixture over the eggplants and let stand for about 24 hours.

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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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