Recipes
Marinated Eggplant
Ingredients
- 4 large eggplant
Ingredients for dressing
- 8 cloves of fresh garlic finely chopped
- 4 birds eye chillies finely chopped
- 1/4 cup of fresh basil finely chopped
- 1 cup of first cold pressed extra virgin olive oil 1 cup of red wine vinegar
- salt and paper to taste
Method
- Preheat a flat grill sandwich press and place a piece of grease proof paoer to cover the bottom plate
- Wash eggplant one at a time and peel a strip of skin length ways four times to form a cross, do not peel entire eggplant slice eggplant in 1/2 inch circle sand place on baking paper covering it with another piece of baking paper.
- Close press to toast position make sure eggplant is being cooked on both sides until golden brown.
- Remove eggplant and layer on flat plate, repeat cooking process with remainng eggplant.
- Once all cooked compine all dressing ingredients in a container with a screw on lid and shake well.
- Arrange 1/3 of the eggplant as per picture and poor 1/3 of dressing to cover all pieces.
- Continue the same process with 2 more layers or until eggplant and dressing are all used up.
- Serve on warm turkish bread on its own or with either fetta cheese or greek tzatziki dip
- Lasts refrigerated for at least a week