Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, eggplants marinated in olive oil and ginger. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Eggplants Marinated in Olive Oil and Ginger is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Eggplants Marinated in Olive Oil and Ginger is something which I’ve loved my whole life. They’re fine and they look wonderful.

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.

To get started with this recipe, we have to prepare a few components. You can have eggplants marinated in olive oil and ginger using 7 ingredients and 6 steps. Here is how you cook it.

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

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

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. This simple Croatian recipe marries grilled eggplant with fetta marinated in garlic and olive oil. Served on a large platter it makes a fantastic shared plate for a Lightly sprinkle each disc with garlic salt. Mix paprika with olive oil and brush some over each disc.

Instructions 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!

Preheat a grill plate over high heat. The ensuing olive oil marinated vegetables are the perfect illustration of how good eggplant, zucchini and tomatoes become even better when left to their own devices for a while in the oven. 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.

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