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We hope you got insight from reading it, now let’s go back to eggplants marinated in olive oil and ginger recipe. To make eggplants marinated in olive oil and ginger you only need 7 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Eggplants Marinated in Olive Oil and Ginger:
- Prepare 260 grams ◇ Eggplant
- Get 1/2 tsp Salt
- Get 1 1/3 tbsp ★ Olive oil
- Prepare 2/3 tbsp ★ Soy sauce
- Get 1 1/2 tsp ★ Grated ginger
- Provide 1 tsp ★ Vinegar
- You need 1 dash ★ Salt
Steps to make Eggplants Marinated in Olive Oil and Ginger:
- Peel the eggplants with a vegetable peeler in a zebra pattern. Slice into 1.5 cm rounds.
- Sprinkle salt on the eggplant slices and leave for 5 minutes. Rinse under water, and drain in a colander or sieve.
- Combine the ★ ingredients and mix well.
- Pan fry the eggplant in a non-stick pan until browned on both sides. Put the fried slices into the ★ ingredients.
- Toss the ★ ingredients and fried eggplant slices together, and leave to rest to allow the flavors to blend.
- Transfer to serving plates and garnish with a parsley sprig. Done!
Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation. Put the eggplant into a bowl with all the other ingredients. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about ½ Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.
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