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- Marinated Eggplants
- (Melanzane Marinate)
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- Ingredients:
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- 1 lb and 5 oz (600 grams) eggplants cut into 1/4-inch (5 mm) thick slices
6 fl oz (175 ml) extra virgin olive oil
1 fresh chilli, seeded and chopped
3 garlic cloves, finely chopped
1 tablespoon capers, drained, rinsed and chopped
10 fresh mint leaves, chopped
Salt and pepper
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- Directions:
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- Place the eggplant slices in a colander, sprinkle with salt and leave to drain for about 30 minutes.
Heat a heavy based, nonstick frying pan.
Rinse the eggplants, pat dry and brush with some of the olive oil.
Add the eggplant slices to the frying pan, in batches if necessary, and cook over a high heat until golden brown on both sides.
Mix together the chilli, garlic, capers and mint in a bowl and season with salt and pepper.
Make a layer of eggplant slices in a salad bowl, sprinkle with a tablespoon of the chilli dressing and continue making layers until all the ingredients are used.
Pour in the remaining olive oil and leave to marinate in a cool place for at least 6 hours. Serves 4.
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- That's it!
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