Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, eggplants marinated in olive oil and ginger. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to any antipasto platter or cheese board. Slice eggplant into thin slices and brush with olive oil. Grill in a hot grill pan until soft and caramelized on both sides.

Eggplants Marinated in Olive Oil and Ginger is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Eggplants Marinated in Olive Oil and Ginger is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook eggplants marinated in olive oil and ginger using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Eggplants Marinated in Olive Oil and Ginger:

1. Get 260 grams ◇ Eggplant
2. Prepare 1/2 tsp Salt
3. Take 1 1/3 tbsp ★ Olive oil
4. Take 2/3 tbsp ★ Soy sauce
5. Take 1 1/2 tsp ★ Grated ginger
6. Prepare 1 tsp ★ Vinegar
7. Make ready 1 dash ★ Salt

Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about ½ Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that. Add olive oil, then add onions, ginger and garlic. Reduce heat to medium, cover and cook, stirring occasionally, until eggplant is tender and liquid is absorbed.

Steps to make Eggplants Marinated in Olive Oil and Ginger:

1. Peel the eggplants with a vegetable peeler in a zebra pattern. Slice into 1.5 cm rounds.
2. Sprinkle salt on the eggplant slices and leave for 5 minutes. Rinse under water, and drain in a colander or sieve.
3. Combine the ★ ingredients and mix well.
4. Pan fry the eggplant in a non-stick pan until browned on both sides. Put the fried slices into the ★ ingredients.
5. Toss the ★ ingredients and fried eggplant slices together, and leave to rest to allow the flavors to blend.
6. Transfer to serving plates and garnish with a parsley sprig. Done!

Serve hot, on brown rice, sprinkled with remaining cilantro. Marinate eggplant in soy sauce, rice vinegar, sesame oil, ginger, and garlic. Eggplant and mint, olive oil and lemon juice. You could serve this simple salad as a side, but I'd gleefully turn it into dinner with a. This simple Croatian recipe marries grilled eggplant with fetta marinated in garlic and olive oil.

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