Delicious Marinated Eggplants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g auberine (s)
- 2 tablespoons oil
- 125 g tomato (s), (strained)
- 2 cloves garlic
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 0.5 teaspoon ½ oregano, (dried)
- 0.5 ½ bunch parsley, (smooth)
Print Recipe
Pin Recipe Instructions
- Remove the stalk from the aubergines, wash and cut into finger-thick slices. Place in salted water for about ten minutes, pat dry and cut the aubergines into cubes.
- Heat the cooking oil in a pan and fry the aubergine cubes until golden brown, turning them occasionally.
- Add tomatoes. Peel and crush the garlic cloves and add to the vegetables. Season with salt, pepper and oregano and bring to the boil once.
- Arrange the vegetables on a platter and let them cool down. Rinse the parsley, pat dry, finely chop and sprinkle over the aubergines.
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