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Pickled eggplants

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Ingredients for 6 servings:

  • 750 g eggplant(s)
  • Salt
  • 60 ml olive oil
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves, crushed
  • 2 tbsp fresh parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Cut the eggplant into thick diagonal slices. Place in a colander and sprinkle thoroughly with salt. Rinse after 30 minutes and pat dry. Whisk the oil, vinegar, and garlic well. Heat a little oil in a pan. Fry the eggplant in batches. Mix in a bowl with the dressing and parsley and marinate for at least 4 hours or overnight. Serve at room temperature.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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