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
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
- 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.
- 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.
- Let stand for at least an hour then serve over slices of toasted rustic bread.