Marinated eggplants

Name: marinated eggplants
Cook time: 30 min
Total time: 150 min
Yield: 4
Cuisine: Italian
Ingredients: 2 aubergines; 3 tablespoons salt; 6 tablespoons olive oil; 1 toe garlic; 8 leaves fresh sage or 1 tablespoon dried; 4 twigs marjoram or 1 tablespoon dried; 4 twigs parsley; 2 tablespoons Red wine vinegar; freshly ground pepper

A tasty Italian recipe. The vegetarian side dish contains the following ingredients: eggplants, salt, olive oil, garlic, fresh sage (or 1 tablespoon dried), marjoram (marjoram or 1 tablespoon dried), parsley, red wine vinegar and freshly ground pepper.

Ingredients

Kitchen Stuff

paper towel

Directions

Cleaning, washing and slicing eggplants. Paste slices with salt. Place eggplant next to each other between two layers of kitchen paper and place a large chopping board on top. Leave for 1 hour.
Preheat the grill to the highest setting. Slice eggplant rinse and pat dry with kitchen paper. Cover with 2 tablespoons of oil on both sides. Roast for 4 minutes until slices are soft and lightly browned. Halfway through. Peel the garlic and press it over the rest of the oil. Sage finely cut sage, marjoram and parsley over oil. Stir in the vinegar. Season with salt and pepper. Dressing over eggplants pouring and leave at least 1 hour. Spoil occasionally. Delicious with meat, chicken, fish or cheese.