in Recipes

marinated eggplant

updated

Spread the love

Ingredients for 2 servings:

  • 1 large eggplant(s), 400 g each
  • 3 garlic cloves, squeezed
  • 1 red chili pepper(s)
  • 1 anchovy fillet(s) , in salt
  • 2 tbsp capers, chopped
  • 1 tbsp lime juice
  • 75 ml olive oil
  • n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 6 hours 55 minutes

Cut the eggplant into 5 mm thick slices, toss with salt, and let it marinate for 30 minutes. Rinse thoroughly and pat dry. Grill the slices best, but a griddle pan will also work. Crush the garlic, finely chop the chili, anchovy fillet, and capers. Mix these ingredients with the oil and lime juice. Layer the still-warm eggplant slices in the marinade and let it marinate in the refrigerator for 6 hours.

Facebook Comments

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.

Kidney bean and chickpea salad

Hummus soup