John Myers
Ingredients for 4 servings:
- 2 eggplant(s)
- 3 garlic cloves
- 3 tbsp herb vinegar
- 1 bunch parsley, chopped
- Basil, chopped
- salt and pepper
- oil
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 5 minutes
Excellent for grilling
Wash the eggplants, trim off the ends and stems, and cut into slices about 1.5 cm thick. I prefer them sliced lengthwise. Sprinkle with a little salt and let stand for about 1/2 hour. Then pat off any liquid from the eggplants. Now it’s time to sear the eggplants. To do this, either add a little oil to a pan and fry them lightly on both sides, or brush them with a little oil and place them in the oven at 180°C (convection oven) for about 15 minutes. I have a grill function on my oven, which works great and is ready in about 10 minutes. Marinade: For the marinade, finely chop the garlic cloves and mix them with the basil, parsley, vinegar, and spices. The number of garlic cloves can, of course, be varied as desired. Now take a bowl and brush it with a little marinade. Alternate layers of eggplant and marinade, then pour the remaining marinade over the eggplant at the end. It tastes best when the eggplant has had time to marinate.
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