Eggplant in Balsamic

Cut one large fresh young eggplant into thick slices (about 1cm)

(If the eggplant is old you may wish to salt the slices in layers in a
colander for ½ hour then rinse and pat dry to remove any bitterness)

In a glass, ceramic or stainless steel bowl or shallow baking dish whisk well together the following:

250ml of Balsamic Vinegar
125ml of Virgin Olive Oil
1/2 a cup of caster sugar
1 tablespoon of chopped parsley
1 tablespoon of chopped chives
1 finely chopped garlic clove
A plentiful grind of black pepper + salt if you wish

Add the slices of eggplant, toss well, cover and marinate 4 -10 hours is enough.
Vary the flavourings to suit your taste, herbs, chilli spices etc...

These can be cooked in the most convenient way for you..
They are ideal for cooking on the BBQ
Or look great if griddled on a cast iron ribbed plate
Or in a frying pan on top of the stove
Or on a baking sheet in the oven

They are great hot or cold, drizzled with a little of the marinade, go really well in sandwiches, you can even wrap them round a soft cheese and serve them as a finger food or veg side dish!

28th February 2008