Marinated Eggplant Recipe

Here it is, the recipe that friends have been chasing for years now. Make and enjoy.

 

Ingredients: eggplant, chilli, garlic, parsley, salt, balsamic vinegar, extra virgin olive oil

 

1. Cut a large fresh eggplant into thin slices straight down from the top to the base. You can choose to salt eggplant if you like but we don't bother.
2. On a hot plate/grill cook the individual slices until well cooked and browned. This process dries out the eggplant and prepares it for the marinating.
3. In a large flat dish (eg lasagne dish is good) place the sliced eggplant down in layers with generous amounts of finely cut garlic, parsley and chill (fresh red chillies or dried chilli flakes are okay) (to taste) dispersed through it. Salt to taste.
4. Drown the eggplant in equal measures of balsamic vinegar and good quality extra virgin olive oil. Mix through. It must be covering all of the eggplant.
5. This is the hard bit. You need to wait, let it sit and marinate, overnight preferable, in the fridge.
6. Before eating it take it out of the fridge, mix again and let the olive oil etc come to room temperature so the flavours enhance.
7. Great eaten with fresh crusty bread before a meal, as a snack, as part of a salad or on a sandwich.
8. It will keep in the fridge, covered, for some time, but it hardly lasts any time whenever we make it for friends.

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