Slice the eggplant around 1/4 in. thickness, sprinkle with a touch salt (only enough to season do not over do it) and put aside for half-hour till they need discharged some water. Rinse the eggplant slices and pat dry with a towel.
gently brush the eggplant on both sides with oil. Place on a hot griddle pan till soft ( you'll do that employing a traditional skillet too) put aside to cool down slightly.
to form the marinade, finely chop the garlic, mint and chili (seeds removed) raise 80ml of oil with the wine vinegar and oregano, stir.
once the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over one tbsp of the marinade then continue till all the slice and marinade has been ran down. If there's further marinade left, pour it over the ultimate layer.
Eat right away with dish, or as associate appetizer. Alternativley leave to marinade for six hours to nightlong for the eggplant to take in the flavours even additional.
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