About this recipe:Thin slices of aubergines are lightly fried then marinated in a fresh herb, garlic and white wine vinegar mixture for 8 hours or overnight. Well worth the wait! Delicious as a starter with crackers.
500g (4 small) aubergines
2-3 tablespoons olive oil
1/2 bunch fresh parsley, chopped
1/2 bunch fresh basil, chopped
6 sage leaves, chopped
salt and pepper, to taste
3 garlic cloves, minced
5 tablespoons white wine vinegar
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Rinse aubergines and cut into 5mm thick slices. Sprinkle slices with salt and layer on a plate. Set another plate on top and set aside for 30 minutes.
Rinse aubergine slices and pat dry. Heat 1 to 2 tablespoons olive oil in a pan and fry aubergines in batches, about 2 minutes on each side. Set slices on a plate lined with kitchen paper to absorb the oil.
Layer aubergine slices into a shallow dish and sprinkle with freshly chopped parsley, basil and sage, salt and pepper, remaining olive oil, minced garlic and white wine vinegar.
Cover and marinate for at least 8 hours or overnight in the fridge.