Aromatic Eggplant Salad
calories: low
category: vegetables
cost: low
difficulty: medium
preparation time: 60
Ingredients
Eggplants 1 kilo
Onions 2
Extra virgin olive oil 1 glass
White grape vinegar: 1 glass Garlic 3 cloves
Chili 1
Grated lemon grind 1 teaspoon
Parsley a bunch
Mint 10 leaves
Basil a few leaves
Salt to taste
Pepper to taste
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Wine Tips
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Onions 2
Extra virgin olive oil 1 glass
White grape vinegar: 1 glass Garlic 3 cloves
Chili 1
Grated lemon grind 1 teaspoon
Parsley a bunch
Mint 10 leaves
Basil a few leaves
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Cut the eggplants into rather thick slices and boil them for 8 minutes in hot salted water. Drain them and rinse them in cold water. Let them drain and then dry on kitchen paper. Cut the two onions into sections and boil them in the same water as the eggplants. Drain them and let them dry.
Take a bowl and mix a glass of extra virgin olive oil and a glass of white grape vinegar, 3 sliced cloves of garlic and chilli also in slices, a teaspoon of grated lemon rind and a little parsley, 10 mint leaves and 10 basil leaves both in pieces and finally salt and pepper.
Prepare the layers: First a layer of eggplants at the bottom of a large glass jar, then add a few slices of onions and pour the aromatic mixture from the bowl. Go on making the layers in the same way until all the ingredients are used up. Put the jar in the refrigerator where it will keep up to 3 or 4 days. Serve at room temperature at table, The Chef's tips We recommend you should drink a good Sicilian wine such as Corvo rosso to be served at room temperature. Curiosity This salad may be eaten as a starter or to accompany fish or meat dishes.
Take a bowl and mix a glass of extra virgin olive oil and a glass of white grape vinegar, 3 sliced cloves of garlic and chilli also in slices, a teaspoon of grated lemon rind and a little parsley, 10 mint leaves and 10 basil leaves both in pieces and finally salt and pepper.
Prepare the layers: First a layer of eggplants at the bottom of a large glass jar, then add a few slices of onions and pour the aromatic mixture from the bowl. Go on making the layers in the same way until all the ingredients are used up. Put the jar in the refrigerator where it will keep up to 3 or 4 days. Serve at room temperature at table,
