The English Post

Marinated eggplant

MARINATED EGGPLANT-AUBERGINE
Written by Veronica Lavenia

Marinated eggplant are one of the most popular Italian recipes, from the South of the Country.

It is not a true Italian summer, without aubergine (eggplant). In the south, where they grow, aubergine are cooked in many ways – ‘Parmigiana’ and ‘Pasta alla Norma’ being the most famous dishes of southern Italy that have aubergine as the main ingredient. Marinated aubergine are versatile – perfect as an appetizer, a side dish or simply accompanied by a slice of crusty bread.

Marinated eggplant: Ingredients

Serves 2

2 purple aubergine (eggplant)

sea salt to taste

2 tbsp apple cider vinegar

1 clove of garlic

5 basil leaves

extra virgin olive oil to taste

4 slices country style bread

Marinated eggplant: Method

  1. Cut the aubergine (eggplant) into not too thick slices and leave in salted water for 40 minutes. Dry them and cook in a pan without oil on both sides.
  2. In a container, mix apple cider vinegar, clove of garlic basil leaves and olive oil, to taste. Once cooked, put the aubergine (eggplant) in the marinade, adding, with each layer, a pinch of salt.
  3. Let stand for at least an hour then serve over slices of toasted rustic bread.

 

Dont’ miss:

Baked Caponata al forno

DIY beauty with tomatoes: five tips

Caramelized pineapple

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.