in Recipes

Eggplant in Martini marinade

updated

Spread the love

Ingredients for 1 servings:

  • 400 g eggplant(s)
  • 3 tbsp dry vermouth
  • 3 garlic cloves, finely chopped
  • 1 tsp honey
  • 3 tbsp soy sauce
  • 2 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

very tasty antipasti

Wash the eggplants and cut them lengthwise into approximately 1/2-centimeter-thick slices. Mix a marinade of vermouth, garlic, honey, soy sauce, salt, and pepper. Heat a grill pan, add oil, and sear the eggplant slices on both sides until they have clear grill marks. If using a regular pan, the slices should be well browned. Remove the eggplants from the pan, deglaze the pan with the marinade, and immediately pour the hot marinade over the eggplants. Let them marinate for at least one hour. The eggplant slices can also be grilled over charcoal. In this case, add the oil to the marinade, heat it briefly in a pan, and pour it over the eggplants.

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.

Super light hazelnut cake

Green tea parfait