John Myers
Eggplant and Zucchini Marinated in Thyme Honey
The perfect eggplant and zucchini marinated in thyme honey recipe with a picture and simple step-by-step instructions.
- 1 Eggplant, approx. 350 g
- 1 Zucchini
- 2 tbsp Honey liquid
- 1 tsp White balsamic vinegar
- 1 tbsp Thyme leaves
- 3 tbsp Olive oil
- Salt
- Pepper from the grinder
- Wash the eggplant and zucchini, dry and cut into even slices. Salt the aubergine slices, stack them on top of each other and let them steep for about 10 minutes. Then rinse the aubergine slices with cold water and pat dry with kitchen paper
- Line a baking sheet with parchment paper and brush it with 1 tablespoon of oil. Preheat the oven to 220 ° C. Spread the eggplant and zucchini slices on top. Brush with the rest of the oil. Then slide the tray into the top rail and grill the vegetables there for about 10 minutes. Take out and let cool lukewarm.
- Heat the honey in a small saucepan, add a pinch of salt, a little pepper, balsamic vinegar and chopped thyme.
- Arrange the vegetable slices separately on a plate in the shape of a roof tile. Drizzle the warm thyme honey over the vegetables.
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