John Myers
Ingredients for 6 servings:
- 2 large eggplants
- 1 vegetable onion(s)
- 8 garlic cloves
- 200 ml vinegar, e.g. apple cider vinegar
- 2 tbsp, heaped sugar
- 20 small mint leaves, finely chopped
- ½ tsp sea salt
- Pepper from the mill, to taste
- 6 tbsp olive oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
a delicious barbecue side dish
Wash and chop the eggplants, then place them in a bowl of salted water. Let them rest for 20 minutes, then drain the water and dry them with kitchen paper. In the meantime, while the eggplants are resting in the water, chop the onion and garlic. Heat the vinegar in a saucepan, add the sugar, and stir until dissolved. Fry the onion in the oil, add the eggplants, and simmer gently, deglazing the vegetables frequently with the vinegar and sugar. Stir in the garlic and chopped mint leaves and simmer until cooked through. Season the vegetables with sea salt and pepper. The simmering time can be varied. Everyone likes their eggplants as soft or firm as they like. I prefer them a little softer. This makes a delicious barbecue side dish for 6 people. It’s also delicious with new, small boiled potatoes as a main course. The eggplants are delicious both hot and cold.
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