Marinated Eggplant with Capers, Celery and Lemon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 1 lemon (s)
- 2 stalks celery
- 0.5 ½ bunch parsley
- 4 anchovy fillet (s) in oil
- 3 tablespoon capers
- 60 ml white wine
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and cut into slices approx. 0.5 cm wide. Preheat the grill in the oven.
- Brush a large baking dish with a little olive oil and place the aubergine slices in it one by one. Brush with a little olive oil, salt and pepper. Grill on the middle shelf at the highest temperature for 5 minutes. Turn over and grill for another 5 minutes.
- In the meantime, wash the lemon with hot water, peel thinly and finely chop the peel. Squeeze half of the juice out and put the juice and zest in a bowl. Wash the celery, quarter lengthways, cut into fine cubes and add. Chop the parsley and add it. Finely chop the anchovies, mash them with the knife and add them to the bowl, finally adding the capers.
- When all the aubergines are grilled, take them out and pour the wine into the tin, thus loosening the roasting mixture. Then put the wine together with about 4 tablespoons of olive oil in the bowl and stir everything into the marinade. Spread the aubergines on a large plate and cover with the marinade. Let it steep in the refrigerator for a couple of hours or overnight.
- Nice and crunchy, super tasty and refreshing, especially in summer and great on an Italian buffet.
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