Ingredients Jump to Instructions ↓

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

Instructions Jump to Ingredients ↑

  1. Method : Trim, then wash and dry the eggplants. Slice them thinly lengthwise and arrange in layers in a colander, sprinkling each layer with salt. Cover with a plate. Place a weight on top and set aside for 1 hour. Dry with paper towels. Cook the eggplant in batches in a grill pan for 10 minutes, or until tender. Arrange in layers in a deep dish, placing slices of garlic and sage leaves between the eggplant. Pour in enough wine vinegar to completely cover the top layer. Let marinate for 24 hours and serve.


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