Marinated eggplant (melanzane sotto pesto)
serves
6
“This is a great side dish to accompany any meal, really, but is also a wonderful sandwich filling (including with the torta di ceci). The key here is to not use any oil or grease at all; you want a dry pan. You’ll dress the eggplant later with oil, and this way, it soaks up less oil and isn’t as heavy. You can make this with zucchini, too.” Begin this recipe at least 4 hours ahead.
Ingredients (7)
- 1 (480g) medium eggplant
- 1 garlic clove, finely chopped
- 1 small red chilli, finely chopped
- Handful of small basil leaves, plus extra, to serve
- Handful of mint leaves, torn, plus extra small leaves, to serve
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs red wine vinegar
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cut the eggplant into 5mm-thick round slices. Heat a dry grill pan or cast-iron pan over medium heat (don’t be tempted to grease the pan). Cook, in batches, for 5-6 minutes each side or until golden and tender. Transfer to a medium heatproof bowl as you go.
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2.Add the garlic, chilli and herbs to the warm eggplant. Season with salt flakes and freshly ground black pepper and dress with oil and vinegar. Toss until well combined. Set aside at room temperature, covered with a tea towel, for 4 hours and stir occasionally (see note). The longer you leave it to marinate the better (herbs will change colour on standing).
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3.Toss through extra herbs just before serving.
Recipe Notes
You can cover and refrigerate this overnight. To serve, bring to room temperature, then toss through extra herbs.
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