Melanzane Marinade
Ingredients
Instructions
- Slice eggplant in 3 centimeter thick slices.
- (Optional:
- Peel eggplant.)
- Sprinkle with salt, cover and let stand 30 minutes. Discard water which comes from eggplant and dry with paper towels. Saute eggplant with garlic and olive oil.
- Press and cook garlic in a small amount of olive oil.
- Cut hot pepper into thin strips. Place vinegar, garlic, hot pepper, black pepper and laurel leaf in a small pot and boil.
- Pour mixture over vegetables, cover and let sit for half a day in a cold place.
- Top with remaining ingredients and serve cold or at room temperature.
- Serve as a side dish with meat.
Nutrition & Diet Analysis (per serving)
462
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).