Guest guest Posted June 19, 2003 Report Share Posted June 19, 2003 Marinated Aubergine/Egg-plant Ingredients: * 2-4 aubergines/eggplants - depending on their size and how much you like them * parsley * basil * sage * cloves of garlic * olive oil * white-wine-vinegar * salt (optional) and pepper Directions: Wash and cut the aubergines in less than quarter inch (0,5 cm) slices (along with the aubergines - not across). This step is optional: Salt the slices and put them under pressure for at least half an hour. Wash off the salt and dry them gently with some kitchen paper or a towel. Fry the slices with as little olive oil as possible (they can suck up quite a bit) for 2 minutes on each side or until you think they're done. Lay a layer of slices in a deep flat-bottomed dish. Pour over some chopped garlic and herbs. Sprinkle over salt (optional) and freshly ground pepper and some white-wine- vinegar. Repeat this until you've used up all of the aubergine- slices. Cover and leave in fridge over night. Enjoy!! Serves: 4 Preparation time: 30 minutes " Heat is chaotic. That's why teachers have cold hearts. " --Scott Stewart, in conversation Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 MMMM very greek like i have saved this in my files..appreciate any extra egg[plant recipes! warm regards niccii , The Stewarts <stews9@c...> wrote: > Marinated Aubergine/Egg-plant > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 When I cook sliced/breaded eggplant, I use a tiny amount of oil from a sprayer on the griddle and I cover everything with a shallow pan or foil so the eggplant steam cooks rather than fries. 325 is high enough to cook them slowly and let them brown a bit. --- Be kind. Be of good cheer. Dick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Yum. I love aubergines. They do soak up oil like a sponge! It is so hard for me to cook them in the mere amount of oil listed in most recipes. Does anyone have an idea for this? ~ PT ~ Nothing happens to any man which he is not formed by nature to bear. ~ Marcus Aurelius ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~> , The Stewarts <stews9@c...> wrote: > Fry the slices with as little olive oil as possible (they can suck up > quite a bit) for 2 minutes on each side or until you think they're done. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 20, 2003 Report Share Posted June 20, 2003 Great idea. Thanks. I will have to try the steam-fry method. No-mo slippery aubergines in Oregon! *lol* ~ PT ~ There are bad people who would be less dangerous if they were quite devoid of goodness. ~ La Rochefoucauld ~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~~~~~~> , " Dick Ford " <dickford@d...> wrote: > When I cook sliced/breaded eggplant, I use a tiny amount of oil from a sprayer on the griddle and I cover everything with a shallow pan or foil so the eggplant steam cooks rather than fries. 325 is high enough to cook them slowly and let them brown a bit. > --- > Be kind. Be of good cheer. > Dick > > Quote Link to comment Share on other sites More sharing options...
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