Marinated Eggplants
Ingredients
- 1 tsp salt flakes
- black pepper
- dressing (marinade):
- 1/3 c extra virgin @riovistaolives olive oil
- 1 tbs date syrup or maple syrup
- 3 tbs lemon juice
- 2 tbs parsley, chopped
- 1 tbs thyme leaves
- 1 tsp salt
- 1/2 Long red chilli, finely sliced
- 1 garlic clove, finely chopped
Preparation
Preheat oven to 220°C
Cut eggplants into 1cm thick slices and lay them on a lined baking tray
Pour olive oil over slices and season with salt & pepper
Roast for 20-25min then flip. Roast for a further 20min or until lightly golden
Meanwhile, combine all the marinade ingredients and mix thoroughly
Once the eggplants slices are finished roasting, place them in a a deep dish and pour the marinade over them
Cover the dish and let the eggplants marinade for at least 2 hours, ideally 6 hours
Serve
In sandwiches with feta, roasted pumpkin/red capsicum, salad, olives
As a side with barbecue
Cut up and use it to garnish hummus