The raw marinated aubergines that I prepare every summer, just like my grandmother used to do: I don’t even turn on the stove, I even keep them all year round.
There are recipes that taste just like summer, fresh dishes prepared slowly, perhaps early in the morning, while it’s already bright outside but still a bit chilly inside. These raw marinated eggplants are just like that. No cooking required, just time and the aromas doing their job. I often prepare them ahead of time and enjoy them for lunch with some crusty bread, or as a side dish for a light dinner.
And the best part? You don’t need a thousand ingredients. Just eggplant, fresh herbs, and a good olive oil.
Times and portions
Active preparation: 15 minutes
Rest with salt: 1 hour
Marinate in the fridge: at least 3–4 hours (better overnight)
Servings: 4 generous servings (as a starter or side dish)
Calories: approximately 130 kcal per serving (depends on the amount of oil)
Ingredients
2 large aubergines (about 600–700 g)
1 glass of white vinegar (about 150 ml)
1 handful of fresh mint (about 10 leaves)
1 handful of fresh parsley (about 1 tablespoon chopped)
1 clove of garlic
3–4 tablespoons extra virgin olive oil
Coarse salt to taste (to purge the aubergines)
Chili pepper (flakes or fresh, to taste)
Procedure
Cut and peel the aubergines
Wash the aubergines thoroughly and slice them thinly (about 2–3 mm). You can use a mandolin to speed things up.
Place them in a colander in layers, sprinkling each layer with a little coarse salt. Cover them with a plate and a weight (a bowl filled with water works well).
Leave them like this for 1 hour: they will lose the bitter water.
