Pickled Eggplants in Parsley, Basil and Garlic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 3 clove (s) garlic
- 3 tablespoon herb vinegar
- 1 bunch parsley, chopped
- Basil, chopped
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Wash the aubergines, cut off the ends and stems and cut into approx. 1.5 cm thick slices. I prefer it when they are cut lengthways. Salt a little and let it steep for about 1/2 hour. Then dab the liquid on the eggplant.
- The eggplants are now sautéed. To do this, either put a little oil in a pan and fry it lightly on both sides or brush with a little oil and place in the oven at 180 ° C for about 15 minutes. I have a grill function on my oven, which also works great and is ready in about 10 minutes.
- Marinade:
- For the marinade, chop the garlic cloves and mix with the basil, parsley, vinegar and spices. The number of cloves of garlic can of course be varied as desired.
- Now take a bowl and brush it with a little marinade. Layer the eggplant and marinade alternately and pour the rest of the marinade over the top.
- It tastes best when the aubergines still have time to steep.
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