Monday, November 1, 2010

Pickled Aubergines/Eggpants

Aubergines, nice plump and firm
Balsamic Vinegar
Olive Oil
Garlic peeled and chopped
Greens: Cilantro/Corriander

1. Slice the aubergines about 1cm thick.
2. Spread on baking sheet and drizzle olive oil and sprinkle with salt.
(Note: I don't bother "sweating" the aubergines first)
3. Grill till brown, turn over and brown second side. Set aside.
4. Add Balsamic, garlic, salt and chopped corriander. Toss

This gets stronger and more aromatic the longer it stands.

This can be repeated for sweet potatoes and whatever vegetables in season that you want to go anti-pasti with.

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