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🍽️ Marinated Eggplant Slices with Pine Nuts

239 kcal · 30 min · 4 servings

Ingredients

• 3 eggplants
• 2 garlic cloves
• 2 sprigs mint
• 2 sprigs thyme
• 350 ml dry red wine
• salt
• pepper (from the mill)
• 60 g peeled pine nuts
• 2 tbsp olive oil
• 3 spring onions

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Remove the green stems at the top.
3. 3. Slice the eggplants lengthwise into paper-thin slices.
4. 4. Crush the garlic cloves flat using the side of a knife.
5. 5. Wash the mint and thyme under running water.
6. 6. Shake the herbs vigorously to remove excess water.
7. 7. Carefully pick the leaves off the woody stems.
8. 8. Place the eggplant slices into a clean jar.
9. 9. Add the garlic and herbs.
10. 10. Pour the red wine over the ingredients.
11. 11. Season with salt and black pepper to taste.
12. 12. Seal the jar tightly with a lid.
13. 13. Let the mixture marinate overnight in the refrigerator.
14. 14. Heat a non-stick pan over medium heat without adding fat.
15. 15. Toast the pine nuts briefly until fragrant.
16. 16. Remove the pine nuts from the pan and set them aside on a plate.
17. 17. Take the eggplants out of the marinade.
18. 18. Let the slices drain well.
19. 19. Heat a grill pan with 2 tablespoons of oil.
20. 20. Fry the eggplant slices for 5 to 7 minutes until golden brown.
21. 21. Fry the slices evenly on both sides.
22. 22. Add the garlic to the hot pan.
23. 23. Fry the garlic briefly without burning it.
24. 24. Wash the spring onions under running water.
25. 25. Trim the dry ends of the spring onions.
26. 26. Slice the spring onions into thin rings.
27. 27. Place the fried eggplant slices on plates.
28. 28. Distribute the garlic and herbs from the marinade on top.
29. 29. Sprinkle the slices with the spring onion rings.
30. 30. Add the toasted pine nuts as a topping.
31. 31. Serve the eggplants immediately while warm.

Nutrition per serving

• kcal: 239
• Protein: 7 g · Fett/Fat: 13 g · Carbs: 11 g