Marinated eggplant recipe
Very easy and tasty and this marinated eggplant keeps in the fridge for a long time and can be eaten in several ways. It is actually by far my favorite eggplant recipe.
Servings 10
Ingredients
- 3/4 eggplants
- a bunch of basil fresh or dried
- a bunch of mint fresh or dried
- salt to taste
- 50 ml of extra virgin olive oil
- 50 ml of balsamic vinegar
- pepper and cayenne pepper to taste
- 1 clove garlic or 1/4 teaspoon of garlic powder
- 1 tsp of maple syrup or sugar
Instructions
- Preheat the over at 375°F or 180°C. Wash and cut the eggplants into slices, sprinkle with salt.
- Grease a non stick tray with some extra virgin olive oil using a brush, lay the eggplant slices and sprinkle with some more oil.
- Cook the eggplants for 15/20 minutes. In the mean time prepare the marinade. Finely chop the fresh basil and mint.
- In a bowl or in the final container (glass is better, plastic may react with the vinegar) mix the remaining oil, vinegar, maple syrup, salt, garlic and cayenne pepper.
- When the eggplants are cooked, put them into the marinade and mix thoroughly. Let cool completely and then put in the fridge.
- Let the eggplants sit in the marinade for a few hours to get a great taste, however they're even better the next day. The more they will sit in the marinade the better the taste. All the ingredients will mingle and you'll end up with an amazing sweet, sour and tangy taste.
