antipasti mini eggplants
with vinegar, rosemary and garlic
I N G R E D I E N T S 4 servings
8 mini eggplants
2 cloves of garlic, finely chopped
6 tablespoons of white balsamic vinegar
2 tea spoons brown sugar
2 - 3 twigs of fresh rosemary
Around 20ml of good olive oil
salt and pepper
I N S T R U C T I O N S
start by halving your mini eggplants lengthways and score the cut side in a cross shape
sprinkle the cut side of your eggplants with salt and set them aside for 30 minutes
meanwhile, in a small bowl combine your vinegar, sugar, garlic and add pepper to taste
pat your eggplants dry, heat the olive oil in a big pan and fry the eggplants with the cut side down first until golden brown, then turn them over and sear the skin side too
add in the rosemary and your vinegar marinade and let it cool and infuse
place the cooled eggplants on your serving dish and make sure to drizzle all the remaining marinade on top.