Marinated eggplant

No matter if you've always loved to prepare or you have picked up it like a spare time activity during quarantine, we might venture a guess which you're watching out for new recipes to tryout. After all, getting creative from the kitchen can be an excellent and rewarding way to devote time.

We've assembled all of the very most adored and highest rated Marinated eggplant inside our website. It's the very best of the best!

We have rounded up the best recipes ever. They're our most loved, commented and rated 5-star recipes from our huge local group, all in 1 location. These programs, mains, desserts and much more are guaranteed yummy!

How to make Marinated eggplant

  • Yield : 750mls (3)
  • Prep Time : 6:00
  • Cook Time : 0:11
  • Total Time : 6:11

Ingredients

  • 500ml (2 cups) white wine vinegar
  • 125ml (1/2 cup) water
  • 2 (about 880g) eggplant, cut crossways into 5mm-thick slices
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons dried thyme leaves
  • 1/2 teaspoon MasterFoods® Chilli Flakes
  • Freshly ground black pepper
  • 250ml (1 cup) canola oil
  • 80ml (1/3 cup) extra virgin olive oil, extra

Method

  • Step 1 Sterilise a 750ml (3-cup) large wide neck jar (see note).
  • Step 2 Meanwhile, combine the vinegar and water in a large saucepan and bring to the boil over high heat. Add half of the eggplant and simmer, uncovered, turning occasionally, for 1-2 minutes or until just tender. Use tongs to transfer the eggplant to a baking tray lined with paper towel. Repeat with the remaining eggplant.
  • Step 3 Preheat a barbecue grill or large chargrill on medium-high heat. Brush half the eggplant slices lightly with olive oil on both sides. Cook on preheated grill for 1-2 minutes each side or until golden brown. Transfer to a plate. Repeat with remaining eggplant and olive oil.
  • Step 4 Combine the oregano, thyme and chilli flakes in a small bowl. Season with pepper. Place 3-4 eggplant slices in the base of the sterile jar, and sprinkle with a little herb mixture. Continue layering, finishing with a layer of eggplant.
  • Step 5 Heat the canola oil and extra oil in a small saucepan over medium heat for 1 minute or until just warmed through. Carefully pour over the top of the eggplant, making sure the eggplant slices are covered. Seal with the lid and set aside to cool to room temperature. Place in the fridge for 1-2 days to allow the flavours to develop. Store in the fridge.

© Copyright 2020 Get Recipe Book - All Rights Reserved