Eggplant with carlic and parsley
Mark Liechti told me about an excellent appetizer he ate at his home in Tuscany. He describes this food in such a way that I was interested to make it also myself. I can’t say anything about the authenticity of the food, but it was delicious for me, as well as for others who tried it. Try to make it yourself and you will find out how it seems.
Preparation time: Preparation time 20 min. Hold the food overnight or at least 4 hours in the refrigerator.
Level: Easy
Quantity: Serves two
Ingredients:
1 medium eggplant
2-3 medium fresh crushed cloves of garlic
A handful of chopped parsley
Sea salt for seasoning
30-50 ml of high-quality Italian olive oil
Preparation:
1. Cut the eggplant into 4-5 mm thick slices and roast on a charcoal grill or in a dry frying pan until the eggplant turns slightly brown. I had one ugly eggplant for the first time I prepared this antipasto and I peeled it, but this food is originally made from unpeeled eggplant
2. Crush the garlic, chop the parsley
3 Place one layer of the eggplant to the bowl, add a little garlic and parsley, lightly salt, and about a tsp of olive oil.
4 Set accordingly 2-3 layers. Bring the antipasto to the refrigerator and marinade for 4 hours or overnight.
5. Eggplant absorbs a lot of oil. Before eating, sprinkle with fresh olive oil. Eat with Italian bread. I think that this food should be served cold, but there was one person who warms it before eating and it still tastes good.
Ready !!
