TASTErias balsamic eggplant

Ingredients for 1 servings:

• 1 large eggplant(s)
• 50 ml olive oil, good quality
• 2 tbsp balsamic vinegar, dark
• 1 tbsp, levelled sugar
• salt and pepper
• 2 cloves garlic
• rosemary
• some oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

tasty pickled eggplants

Cut the eggplant into 1 cm thick slices, sprinkle the meat with salt, and let it sit for about ten minutes. Then pat dry with kitchen paper. Lightly salt and pepper the eggplant again. Heat a teaspoon of oil in a large frying pan or grill pan and fry the eggplant slices over medium heat. When lightly browned, turn once. If desired, you can also fry rosemary with the eggplant. Let the cooked eggplant cool on a plate. For the marinade, whisk together olive oil, balsamic vinegar, sugar, salt, and pepper. Layer the eggplant slices in a sealable bowl. After each layer, spread a little garlic and marinade on top. Once everything is layered, seal the bowl and shake gently to ensure the marinade is evenly distributed. Let it sit in the refrigerator for at least 2 hours. Serve with ciabatta and homemade aioli. It’s also delicious as a side dish for barbecues.