Monday, December 9, 2013

Pickled Eggplant and Zucchini

When we translate the name of these recipes from German into English they say pickled, however, picked brings up the wrong images for us. Really these are thin slices of eggplant and zucchini, cooked in olive oil with garlic. We made these in about ten minutes, instead of the suggest hours and hours of cooking and marinating, so the least we can do is keep the recipe's name.

We made this for his birthday and could have made a lot more because it was gone quite quickly.

What you need:
1 zucchini
1 eggplant
3-4 cloves garlic
fresh parsley
a good amount of olive oil
balsamic vinegar (we used about 2 Tbs)

Wash the zucchini and eggplant and cut off both ends. Cut in thin slices. We thought they looked nicer being cut longways, but there is no reason you can't make small round pieces.

Dice the garlic and heat in a pan with a healthy amount of olive oil (a little more than just a thin covering). Heat this over medium-high.

Add each slice and cook on each side until cooked through and nice and oily. Remove from the heat, drizzle balsamic on top, and sprinkle with salt and some parsley.

Play around with what tastes good to you. With that much oil you can't really go wrong!

No comments:

Post a Comment