John Myers
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Eggplant Antipasti
The perfect eggplant antipasti recipe with a picture and simple step-by-step instructions.
antipasti
- 1 Pc. Large, ripe aubergine
- 2 Pc. Garlic cloves roughly chopped
- 1 bunch Curled parsley
- Fleur de Sel, pepper
antipasti
- Cut the aubergine into approx. 1 cm cubes. Mix the olive oil with a little sunflower oil in the pan and heat. Fry the aubergines really hot, they can get the right color. This already takes 5 minutes.Now add the garlic and fry briefly until it gets some color. In the meantime, coarsely chop the parsley and mix with the aubergines. Season to taste with salt and pepper.
finish
- Place the aubergines immediately on a baking tray or flat plate and spread out flat so that they cool down as quickly as possible.
Tips
- The aubergines can be really ripe, they turn a nice dark color when roasted. Olive oil is not ideal for heating, but it does give a fine taste because the eggplants soak up the oil. NEVER serve the antipasti cold, always at room temperature.
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