Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, eggplants marinated in olive oil and ginger. One of my favorites food recipes. For mine, I am going to make it a little 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 well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Eggplants Marinated in Olive Oil and Ginger is something which I’ve loved my entire life.

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

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

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