John Myers
Contents
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Ingredients
For marinating:
- 2 tbsp Lard
- 6 tbsp Parsley leaves, smooth, finely chopped, fresh or frozen
- 1 tbsp Basil, dried
- 4 Sage leaves, fresh, frozen or dried
- 3 medium sized Cloves of garlic, fresh
- 2 tbsp White wine vinegar
- 1 tbsp Orange juice
- 1 tbsp Tomato juice
- 1 tsp Sugar, fine, white
- 1 tsp Salt
- 1 tsp Pepper, black, fresh from the mill
For debittering:
- 3 tsp (heaped) Salt
- 1 tsp (heaped) Citric acid, fine crystals
To garnish:
- Almond flakes, white
- Olive oil, cold pressed
- Flowers and leaves
Instructions
- Wash the aubergines, remove the stem and cut lengthways into approx. 5mm thick slices. Rub on both sides with the mixed ingredients for debittering and stack in layers. Put the stacks in a large plate and cover with a second plate. Weigh down the 2nd plate. Let it steep for at least 30 minutes.
- Dry the eggplant well. Heat the lard in a large pan. Fry the aubergine slices in portions on both sides for 2 minutes. If necessary, add lard. Drain on paper towels.
- Finely chop the ingredients for marinating parsley leaves and garlic cloves. Mix the remaining ingredients in a bowl until homogeneous. Layer the aubergine slices in an oval bowl. Salt and pepper each layer, then drizzle with the vinegar mixture and sprinkle with the herb mixture. Cover and leave to stand in the refrigerator overnight.
- Serve as a side dish to cooked or roasted meat.
