I like eggplant zacusca , I've been making small portions a few times this summer. And every time I managed to fool the dwarves that it's pasta sauce. :)))) And I don't know how it happened that I had an eggplant left in the fridge, alone and awkward. And so I thought of making it marinated… with an intense garlic taste. Tell you how good it was? With some toast… crispy… Try a marinated eggplant recipe at least once
- 1 vanata
- 30 ml olive oil
- 1/2 teaspoon pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 5 cloves of crushed garlic
- salt to taste
- chopped green parsley
Preparation Marinated eggplant:
Cut the eggplant into thin slices. Salt and let the juice drain for 30 minutes. Bake on the grill.
Add the pepper and oil over the crushed garlic. Mix and mix until an emulsion is obtained in which we will add honey and balsamic vinegar in turn. Mix and, depending on your preference, you can add a little more salt.
Put the eggplant slices in the sauce, cover with plastic wrap and put in the fridge for a few hours.