RomanItalian
Marinated Eggplants
by Cucina con Ruben · 548K subscribers on YouTube
Fried eggplants marinated in a flavorful dressing of garlic, chili, mint, parsley, basil, and apple cider vinegar. Perfect for summer bruschetta.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
10 items- 1 pcsMelanzana lunga neralong black eggplant, firm and compact
- Garlicto taste, whole or grated
- Fresh Chili Pepperfresh chili, to taste
- Saltto taste
- Extra Virgin Olive Oilabundant
- Apple Cider Vinegarapple cider vinegar
- Parsleyfresh, finely chopped
- Mintfresh, finely chopped
- Basil(optional) — a few leaves, torn
- Seed Oilfor frying
Method
- Slice the eggplant into slices about 2 mm thick.
- Place the slices on a clean cloth and cover with another cloth. Let rest for 10 minutes (or up to 12 hours in the fridge) to remove surface moisture.
- Heat seed oil to 180°C (350°F).
- Fry the eggplant slices in batches until golden brown, about 10 minutes.
- Drain on paper towels and let cool completely, about 20 minutes.
- Prepare the dressing: finely chop mint and parsley. Tear basil leaves with your hands.
- In a bowl, combine the herbs, chopped or whole garlic, chili, salt, and abundant extra virgin olive oil. Add apple cider vinegar and mix well.
- Once the eggplants are completely cool, add them to the dressing and gently toss to coat.
- Let marinate in the refrigerator for at least a few hours, preferably overnight.
- Serve on toasted rustic bread.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
