Marinated Eggplants Recipe

Ingredients

Serve 6

• 4 medium-large eggplants/aubergines

• salt to taste

• 1/2 cup/125 ml olive oil, for frying

• 2 cloves garlic, thinly sliced

• 8-10 leaves fresh sage

• good-quality wine vinegar, to serve

Method:

1. Trim, then wash and dry the eggplants. Slice them thinly lengthwise and arrange in layers in a colander, sprinkling each layer with salt.

2. Cover with a plate. Place a weight on top and set aside for 1 hour. Dry with paper towels.

3. Cook the eggplant in batches in a grill pan for 10 minutes, or until tender.

4. Arrange in layers in a deep dish, placing slices of garlic and sage leaves between the eggplant.

5. Pour in enough wine vinegar to completely cover the top layer. Let marinate for 24 hours and serve.