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🍽️ Marinated Eggplants

136 kcal · 50 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly under running water.
  2. 2. Slice the eggplants lengthwise into thin slices.
  3. 3. Sprinkle the slices generously with salt.
  4. 4. Let the salted eggplants stand for 30 minutes to draw out moisture.
  5. 5. Rinse the eggplant slices thoroughly afterwards.
  6. 6. Pat the slices dry with a kitchen towel.
  7. 7. Heat the olive oil in a pan.
  8. 8. Fry the eggplant slices in batches until golden brown.
  9. 9. Remove the fried slices from the pan.
  10. 10. Place the eggplants on a kitchen towel to absorb excess fat.
  11. 11. Fry the sage leaves in the remaining cooking fat until golden brown.
  12. 12. Peel the garlic.
  13. 13. Chop the garlic finely.
  14. 14. Mix the chopped garlic with the fried sage leaves.
  15. 15. Add the balsamic vinegar to the mixture.
  16. 16. Season the marinade with salt and pepper.
  17. 17. Place the fried eggplant slices on a plate.
  18. 18. Drizzle the eggplants with the vinegar marinade.
  19. 19. Place the plate in the refrigerator.
  20. 20. Let the eggplants marinate for 24 hours.
  21. 21. Decorate the finished eggplants with oregano leaves before serving.

Nutrition per serving