TASTErias Balsamic Eggplant

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	2 hrs 45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Cut the aubergines into 1 cm thick slices, sprinkle the meat with salt and leave to stand for about ten minutes. Then dab with kitchen paper.
Lightly salt and pepper the aubergines again. Heat a teaspoon of oil in a large pan or grill pan and fry the aubergine slices over medium heat. When they are lightly browned, turn them once. If desired, rosemary can also be sautéed. Let the fried eggplants cool on a plate.
For the marinade, mix olive oil, balsamic vinegar, sugar, salt and pepper well with a whisk.
Layer the eggplant slices in a sealable bowl. Spread some garlic and marinade on top after each layer. When everything is layered, close the bowl and shake a little so that the marinade is well distributed. Let it steep in the refrigerator for at least 2 hours.
This goes well with ciabatta and homemade aioli. Also very tasty as a side dish for grilling.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.