Marinated Eggplant in Oil
February 27, 2015
I apologise to those of you waiting for regular recipes to return here. They will do so soon. Our vegetable garden is producing such a lot of produce at the moment that I am working to utilise and process it all so that we can continue to enjoy it in the coming months as the garden production slows and the cooler weather creeps in.
This year in our garden I most definitely over-planted eggplants (Aubergines). Way too many plants for us! I planted 8 this year. In previous years the crops have been small and this year I wanted to get some to cook with so….I most certainly did get that and more. This morning we have dropped 4 off at school and I have 4 more in the fruit bowl.
I have been researching recipes to make a marinated eggplant that can be used on a platter, to add to cooking and things like pizza topping. This is a variation of a recipe I found in a beautiful book I have called A Year in the Village of Eternity by Tracey Lawson. As I was using my own home grown eggplants they are not bitter. I do not salt them prior to using. You may do so if you wish, or if you are using store purchased produce.
As this recipe uses a vinegar solution it does give the eggplant a bit of tang. It will mellow if you allow them to sit for 3-4 weeks prior to opening. I couldn’t wait quick that long…
If you are in the Northern Hemisphere and coming into Spring you may like to take a look at my notes on growing eggplants so you can give this recipe a try later on in the year.
How are you eggplants coming along this year? Do you also have an abundance? I would love to hear what you are making with yours if you do.
Have a great weekend.
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