Marinated Eggplant is first cooked in vinegar, so it is much like an eggplant pickle. A bit of garlic and dill will give it plenty of flavour, making it perfect for serving alongside salads or simply spreading on crispy toasts or fresh baguette.
Ingredients:
2 large Aubergines (400g each)
2 tablespoons of salt
6 tablespoons 10% distilled white vinegar or cider vinegar
4-5 cloves garlic
100g fresh dill
аbout 60-80g sunflower or vegetable oil
2 litres of filtered water
Method:
To make the marinade, bring 2 liters of water (with 2tbsp of salt & 6tbsp of vinegar)
to the boil in a large pot over medium heat.While the water is warming up, prepare the other ingredients: Chop the aubergines into pieces, chop dill and peel garlic.
Place aubergine into the boiling marinade and boil, irring occasionally, until tender (approx. 5-7 minutes). Drain the aubergine using a sieve or collander, set collander over a pan and leave to cool down for couple hours, or until room temperature.
Stir together aubergine, garlic, dill, and oil in a bowl. When well mixed, cover with cling film and marinate the aubergine in fridge for at least 4 hours. Marinated aubergine can be kept, chilled, for
up to 1 month.
Please find video instruction to this recipe below :
Thank you for cooking with me today!
Enjoy and have a nice day!
To stay up to date with my latest videos,
Subscribe to this YouTube channel.
Comments
Post a Comment