I first tried the following recipe for marinated aubergine at the home of our good friends, Jack and Julie, who live on the Gold Coast. They both love to cook and whenever we get together there is always a bit of kitchen combat to see who can come up with something new. They got me on this one! Not only a memorable dish but also a memorable stay and one we hope to repeat soon. Since then I have come across variations of this recipe but have decided they get the trophy. Thanks J&J for introducing me to something unforgettable. I’ll get you next time round!
Salt to cover to extract juices
Oil for frying
80ml extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, crushed with a little salt
1 anchovy fillet
2 tablespoons Italian parsley, chopped
Mix (80ml) olive oil, balsamic, anchovy and garlic in a blender or small food processor or simply place in a bowl and mix together with a fork making sure the anchovy is well smashed.
This is a great antipasto (Italian hors d’oeuvre) dish, one of several for antipasti.
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YUM - thanks for sharing this - it's on the menu tonight! I've got lots of long aubergines just picked.....
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