Marinated fried eggplant
The Italian way to remove the bitterness from eggplant is to sprinkle it with salt and leave it in a colander for 20 to 30 minutes. This concentrates the flavor better than soaking it in water as in Japanese cuisine. The flavor penetrates more as the ingredients cool, so make sure to marinate freshly fried eggplant in the marinade and let it cool thoroughly. The balsamic vinegar gives it a refreshing taste, making it perfect for hot weather
How to make it
1
(Preparation) Cut the eggplant into 3cm thick slices, sprinkle with salt, and place on a colander for 20-30 minutes
2
Combine all of A to make the marinade
3
Wipe off the moisture from the eggplant in step 1 with kitchen paper and fry in oil at 170-180°C
4
Dip the fried eggplant into the marinade in step 2 while it is still hot, season with salt and pepper, and then let it cool before serving
Materials 2 people
-
- Eggplant
- 160g
-
- salt
- 1g
-
[A]
- Garlic slices
- 6g
-
- Balsamic Vinegar
- 2 tbsp
-
-
Olive Oil
Ardoino Extra Virgin - 3/2 tbsp
-
Olive Oil
-
- Lemon juice
- 1 tablespoon
-
- Mince parsley
- 1 tablespoon
-
- Sliced basil
- 3g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
[PR]
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