User Manual

Starters and side dishes 17
AUBERGINES:
MARINATING TIME: 12 HOURS
600 g aubergines
150 g salt
750 ml water
4 bay leaves
300 ml white wine vinegar
1 chilli or cayenne pepper
FLAVOURED OIL:
5 cloves garlic
¼ tsp oregano
200 ml olive oil
5 peppercorns
Per serving
429 kcal, 5 g carbs, 45 g fat,
2 g protein
PREPARATION
1. Wash the aubergines, peel and cut into slices 2-3 cm
thick. Sprinkle the slices with plenty of salt to remove the
bitterness. Then cover and leave to rest for 2 hours.
2. Next, wash the aubergines well to remove the salt.
Then pat dry and cut into sticks.
3. For the marinade bring water, bay leaves, vinegar and
chilli to the boil in a pan at setting 5 for
approx. 7 minutes. Add the aubergines, turn down to
setting 4 or lower and cook for 3½ minutes.
4. Cover and allow the aubergines to infuse in the
marinade for 12 hours. Then drain and place in a dish.
5. For the flavoured oil peel the garlic cloves, chop finely
and mix in a bowl with the oregano, oil and freshly
ground peppercorns.
6. Pour the flavoured oil over the aubergines.
Tip:
Serve the marinaded aubergines with toasted bread.