My neighbour makes the most amazing marinated eggplant. It lasts in the fridge for at least a week, if it lasts that long without being eaten.
We eat food bowls for lunch regularly so I always have salads, pickled vegetables, olives, dried tomatoes, roasted capsicum and dips to put together for a low carb lunch. The marinated eggplant is another worthy addition to the repertoire. I usually make a batch of something each day.
- 2 medium size eggplant (approx 800g) cut into 5ml thick slices
- 175 ml oil, a mix of olive oil and grape seed works well (olive oil sets hard in the fridge)
- 1/2 tsp chilli flakes or chopped fresh chilli (check heat)
- 3 tsp minced garlic or 3 cloves fresh garlic finely chopped
- 1 tbs chopped capers – I use homemade nasturtium capers – Nasturtium Capers (Poor Man’s Capers)
- 10 mint leaves finely chopped
- Salt & pepper to taste
- Mix together the garlic, capers, chilli, salt, pepper and oil and set aside to let the flavours get to know each other
- Place the sliced eggplant in a wide colander sprinkling each layer with good quality salt. Leave on the sink for at least 30 minutes to drain.
- Rinse and pat dry
- Brush or spray the slices with oil
- Cook over high heat until golden brown. The easiest way to do this is on a BBQ
- Make a layer of eggplant in a storage container, spoon dressing on each slice and continue adding layers until all gone
- Pour on any remaining dressing.
- Cover & refrigerate at least overnight.
- Looks great on an antipasto plate or served as a vegetable side.