Marinated eggplants – Melanzane marinate

Ingredients for 2 servings:

• 2 m.-large eggplant(s)
• 3 tsp, heaped salt
• 1 tsp, heaped citric acid (fine crystals)
• 2 tbsp lard for frying
• 6 tbsp parsley leaves, flat, finely chopped
• 1 tbsp basil, dried
• 4 sage leaves, fresh
• 3 medium-sized garlic cloves
• 2 tbsp white wine vinegar
• 1 tbsp orange juice
• 2 tbsp tomato juice
• 1 tsp, levelled sugar, fine
• 1 tsp, leveled salt
• 1 tsp, levelled black pepper, freshly ground
• n. B. Almond flakes, white
• n. B. flowers and leaves
• n. B. Olive oil, cold squeezed

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 55 minutes

A side dish (contorni) for meat dishes. Recipe from the province of Emilia Romagna, Italy.

Wash the eggplants, remove the stems, and cut lengthwise into approximately 5 mm thick slices. Mix the salt with the citric acid, rub the slices into both sides to debitter them, and stack them in layers. Place the stacks in a large plate and cover with a second plate. Place a weight on the plate. Let stand for at least 30 minutes. Dry the eggplants thoroughly. Heat the lard in a large pan. Fry the eggplant slices in batches for 2 minutes on each side. Add more lard if desired. Drain on kitchen paper. Finely chop the marinating ingredients, from the parsley leaves to the garlic cloves. Mix the remaining ingredients (white wine vinegar, orange juice, tomato juice, sugar) in a small bowl until smooth. Layer the eggplant slices in an oval bowl. Season each layer with salt and pepper, then drizzle with the vinegar mixture and sprinkle with the herb mixture. Cover and let it sit in the refrigerator overnight. Serve as a side dish with boiled or roasted meat.