Marinated eggplant with capers, celery and lemon

Ingredients for 4 servings:

• 2 eggplant(s)
• 1 lemon(s)
• 2 stalk(s) Celery
• ½ bunch parsley
• 4 anchovy fillets in oil
• 3 tbsp capers
• 60 ml white wine
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

super delicious antipasti

Wash the eggplants and cut into slices approximately 0.5 cm wide. Preheat the grill in the oven. Brush a large baking dish with a little olive oil and place the eggplant slices in it one at a time. Brush with a little olive oil, season with salt and pepper. Grill for 5 minutes at full heat on the middle rack. Turn over and grill for another 5 minutes. In the meantime, wash the lemon while it is still hot, peel it thinly, and finely chop the zest. Squeeze the juice from one half and place the juice and zest in a bowl. Wash the celery, quarter it lengthwise, finely dice it, and add it. Chop the parsley and add it. Finely chop the anchovies, mash them with a knife, and add them to the bowl. Finally, add the capers. Once all the eggplants are grilled, remove them and pour the wine into the dish to loosen the browned bits. Then add the wine to the bowl along with about 4 tablespoons of olive oil and mix everything together to make the marinade. Spread the eggplants on a large platter and cover with the marinade. Let them marinate in the refrigerator for a few hours or overnight. They’re nice and crispy, super delicious, and refreshing, especially in summer and great on an Italian buffet.