Melanzane marinate

Marinated egg plants.

Course Amuse Italiano
Cuisine Italian
Servings 8 pax


  • 4 Pieces Egg plants in 1.5 cm slices
  • Sea salt
  • 2 Cloves Knoflook green core removed and finely chopped
  • 0,5 Bunch bladpeterselie Chopped
  • 1 to 2 gedroogde chili pepertjes crumbled
  • arachide- of zonnebloemolie to fry
  • 100 ml Red wine vinegar


  • Sprinkle the egg plants with salt and put between kitchen paper for 30 minutes.
  • Mix the garlic, parsley and chillies.
  • Dry the slices of eggplant well and bake in a good layer of oil. A wok is ideal for this. Bake until light golden brown on both sides.
  • Drain on kitchen paper. Or if you have a deep fryer, fry them for 5 minutes at 180°C. Halfway through, you turn them over.
  • Place them on a platter, sprinkle with the leaf parsley garlic mix and sprinkle with the red wine vinegar.
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