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Aubergines in balsamic vinegar marinade

One more recipe of a quick and easy side dish. The spiciness and sweetness of the marinade could vary, depends on your taste.

Aubergines in balsamic vinegar marinade

  • 700 g firm aubergines
  • 2 pickled jalapeno (any other pepper)
  • 100 ml vegetable oil (olive)
  • 2 tbsp balsamic vinegar
  • 2 garlic cloves
  • 2 fillets anchovies
  • 1 tsp sugar (optional)
  • 2 tbsp chopped parsley (coriander)
  • Cut the aubergines into the 1-2 in chunks, add some salt, toss and leave at the sieve to draw out any excess water
  • Chop finely the garlic and pepper
  • in mortar mash the anchovies with some oil, add in the vinegar, garlic and pepper. Mix to combine
  • Pat the aubergines dry, transfer to a bowl and drizzle with a couple of spoons of vegetable oil, stir
  • Heat the pan and fry the aubergines until nice and golden
  • Transfer to a bowl, pour in the marinade, season, mix well and leave for 3 hours in the fridge
  • Serve garnished with the chopped herbs

For a better result take those aubergines, which do not have seeds. If you want you can peel the skin. The most important thing in this recipe is not to overdo the aubergines, they should still have some crunch. The longer they stay in the marinade the tastier. Could be served on a piece of toasted bread.