Summary

Ingredients

• 2 m. Eggplant (s)
• 3 teaspoons, heaped salt
• 1 teaspoon, heaped citric acid (fine crystals)
• 2 tablespoon lard for frying

For the marinade:

• 6 tablespoon parsley leaves, smooth, finely chopped
• 1 tablespoon basil, dried
• 4 sage leaves, fresh
• 3 medium clove garlic (s)
• 2 tablespoon white wine vinegar
• 1 tablespoon orange juice
• 2 tablespoon tomato juice
• 1 teaspoon, leveled sugar, finer
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled black pepper, fresh from the mill

To garnish:

• Almond flakes, white
• Flowers and leaves
• Olive oil, cold pressed

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Instructions

1. Wash the aubergines, remove the stem end and cut lengthways into approx. 5 mm thick slices. Mix the salt with the citric acid, rub the slices on both sides to debitter and stack them in layers. Put the stacks in a large plate and cover with a second plate. Weigh down the second plate. Let it steep for at least 30 minutes.
2. Dry eggplants well. Heat the lard in a large pan. Fry the aubergine slices in portions on both sides for 2 minutes. If necessary, add lard. Drain on paper towels.
3. Finely chop the ingredients for marinating parsley leaves and garlic cloves. Mix the remaining ingredients (white wine vinegar, orange juice, tomato juice, sugar) in a bowl until homogeneous.
4. Layer the eggplant slices in an oval bowl. Salt and pepper each layer, then drizzle with the vinegar mixture and sprinkle with the herb mixture. Cover and leave to stand in the refrigerator overnight.
5. Serve as an accompaniment to cooked or roasted meat.