New recipes

Marinated aubergine recipe

Marinated aubergine recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Starters

A traditional Italian starter, which would be a great addition to any antipasto dish. You can even give the jarred product as food gifts.

5 people made this

IngredientsServes: 16

  • 4 medium aubergines
  • 125g coarse salt
  • 2 tablespoons white vinegar
  • 500ml extra-virgin olive oil
  • 1 bulb garlic, cloves peeled and chopped
  • 1 teaspoon crushed chillies
  • 2 tablespoons chopped fresh oregano
  • 1/2 teaspoon sea salt

MethodPrep:1day12hr ›Cook:15min ›Extra time:30days chilling › Ready in:31days12hr15min

  1. On the evening before you intend to make the dish, prepare the aubergines. Cut the ends off the aubergines and peel. Cut into long strips. Place the strips into a large bowl and stir in 125g of coarse salt.
  2. Place a sturdy dinner plate upside down in a clean sink, making sure that the drain is not blocked. Place a generous handful of the aubergine strips onto the centre of the plate and cover with another upside down dinner plate to create an aubergine sandwich. Layer more aubergine and plates until all of the aubergine is sandwiched. Cap it off with one additional plate and press down firmly. Set a sturdy stock pot on top and fill with enough water to create some pressure on the aubergine layers. Not so much pressure that you break your dishes though. Let this pressing process stand overnight.
  3. The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish the aubergine around in the ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the aubergine is rinsed and squeezed and in the bowl, mix in the vinegar. Let rest for about 15 minutes.
  4. Heat a splash of the olive oil in a frying pan over medium heat. Once the oil is hot, add the garlic, crushed chillies, oregano and sea salt. Cook and stir just until fragrant. You do not want to cook the garlic. Set aside to cool.
  5. Your aubergines should be well rested now. Give them one last sqeeze. Make it a good one or your aubergines are going to taste like pickles.
  6. Place the squeezed aubergines into a large bowl and stir in the contents of the frying pan and remaining olive oil until well blended. Transfer to sterile 500ml jars. Make sure to fill the jars to the top and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean dry cloth and seal tightly with new lids. Refrigerate for at least a month before opening.

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

by Debra Hudson

I was looking for a recipe almost exactly like this one that my Italian grandmother used to make. She called it something different but I don't know how to spell it. It was pronounced like moo-lin-yahm. My grandmother made this in a crock (with the layered plate method)and it took a couple of days, but other than that, this is pretty much the same recipe. Thank you very much!-09 Dec 2007

by camohn

it was quite good. I had a similar recipe that had one shortcut in it...that one you slated the eggplant and let it drain in a colander over the I did that for step one since it was simpler. I just used plastic wrap with pie weights in it on top on the colander/veggies. I did use the sundried tomatoes and basil that were "optional" since I like both. I originally gave this a 4 but bumped it up to a 5 because both my husband and daughter who do not like eggplant actaully took seconds. We all had the same comment though: It tastes like olives! Probably due to the brine treatent. But that did giveme the idea that when I make it again next time I am actually going to PUT black olives in the marinade with it. Eggplant and olives are a good combo and it will look pretty.-06 Oct 2011

by What's for dinner, mom?

I have been looking for a recipe for this salad for years! We once were able to buy it at our favorite Italian market in Philly. Sadly, they stopped making it. They might have had a few more ingredients in theirs such as parsley and chopped red peppers and I will try those additions next time. The amount of salt in this is also way to much. A few tablespoons is more than enough and will still draw out the water and subdue the bitterness. The recipe is more complicated than necessary. Simply set the eggplant in a bowl with the salt and place a plate over top that fits snugly into the bowl. Add another flat bottom pot on top and fill with water. Let sit about 4 hours, stir a time or two and continue with the recipe. I did not do all the heavy squeezing but did press out most liquids. The salad need not sit for one month either. It is ready as early as 24 hours. Delicious salad - I will be making this often, with my adjustments and additions! **UPDATE** made again but used MUCH less salt, about 1/4 cup. I placed everything in a ziplock bag and squeezed out the air and refrigerate overnight. Rinsed in the bag, squeezed in the bag and continued with the recipe. So much easier than the recipe method!-28 Feb 2016

Miso and Honey Marinated Roast Aubergine

Make your veggies exciting with miso. By marinating aubergines in umami-rich hatcho miso paste and sweet honey, and then roasting them slowly in the oven, you allow the aubergines to absorb the sweet and savoury flavours of the marinade. This makes them deliciously sweet and sticky as well as full of umami flavour. A delicious must-try for lovers of roasted vegetables.


1 aubergine, small, or 2 Asian eggplants
2 tbsp of groundnut oil

hatcho miso marinade:
1 tbsp of hatcho miso paste
1 tbsp of runny honey
1/2 tsp toasted sesame oil
5 tbsp of hot water

to serve:
1 tbsp of sesame seeds
1 spring onion, finely chopped

Marinated Teriyaki Eggplant

Whether you enjoy it as a main or a side it&rsquos sure to satisfy your Japanese food cravings! And if you&rsquove never had it before, well, you&rsquore in for a treat!

Eggplant (/aubergine) is a great vegetable for marinating, it takes on the flavour really well, in this case the teriyaki sauce.

I love using it in vegan recipes, especially roasted or grilled, it works great as a meat substitute.

How to make teriyaki eggplant:

To start we are going to make a simple teriyaki sauce, the base ingredients of this are soy sauce, mirin (sweet japanese wine) and brown sugar.

To this we are going to add some garlic and ginger. It&rsquos that simple, and is packed with flavour.

Once the eggplant is cut into small chunks it is left to marinade for 20 minutes, just throw it all in a bowl and you can prep your rice or other accompaniments.

The longer you leave it to marinade the better, but 20 minutes does the job.

You&rsquoll notice the eggplant starts to change colour and turn an orange/brown colour, that&rsquos what you want. Now you&rsquore ready to grill/fry it.

I used my griddle pan for this, it gives it a nice charred brown coating. You could also use a non stick frying pan if you don&rsquot have a griddle pan.

Heat the griddle pan for a few minutes before you start to ensure it is hot all over and then place your marinated eggplant in.

You may need to do it in two batches depending on how big your pan is, keep the first batch on a low heat in the oven.

Teriyaki actually refers to the method of cooking rather than the recipe itself. It is the method of broiling or grilling meat/vegetables in a sauce.

Why you should make this teriyaki eggplant:

  1. Its super easy to make! Once you have the staple ingredients you can make it over and over fuss free!
  2. It&rsquos ready in half an hour &ndash cure your japanese cravings at home, and save money on a take away!
  3. It&rsquos packed with flavour and will turn even those you dislike eggplant!

Japanese dishes like this teriyaki eggplant are my favourite kind, I&rsquom all for saucy foods packed with flavour. I could eat a big bowl of this teriyaki eggplant on its own and be very happy.

I&rsquom one of those rare people that doesn&rsquot like sushi and I don&rsquot even really know why. I think its because it&rsquos cold and I love hot food. Maybe I&rsquom weird, anyone else not like sushi?

So I know eggplant can be a bit like marmite and you either love it or hate it. I used to hate it I always thought it was soggy and flavourless.

However I&rsquod actually just never had it prepared nicely, it&rsquos SO good roasted with some salt and pepper.

It has a great &lsquomeaty&rsquo texture which makes it great for lots of vegan recipes.

If you or someone you know doesn&rsquot like it, make them this and I&rsquom almost convinced they&rsquoll like it!

My favourite way to serve this teriyaki eggplant is with some sesame seeds, spring onion and sticky rice! You can&rsquot beat it!

For more eggplant recipes you may enjoy these:

As always if you make this marinated teriyaki eggplant be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!


    1. Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
    2. Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
    3. Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
    4. Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.

    Can I use EVOO? Or does it have to be olive oil(only) not extra virgin.

    Off the charts good. Made it for New Year's Day, served it with hot prosciutto bread and my family wanted nothing more! I did have to boil the eggplant for at least 10 minutes for it to get tender and did not wait the 8 to 12 hours to drain overnight. I just put the eggplant in a tea towel and wrung it out. Then mixed with the spices and oil and marinated 4 hours. Fresh oregano makes a huge difference!

    This recipe was excellent. It tasted exactly like the marinated eggplant that I tasted in Calabria. I plan to make it again!

    I just finished making this. I actually used this recipe for the bones after which I greatly modified it. Let's start with all the changes. I did not pre-salt the eggplant and drain. I did cut them the way said in the recipe. I did not boil the water vinegar. Instead I mightily stuffed the eggplant strips into a mason jar, then I put in the oregano, garlic powder (not garlic pieces), salt, and I added some crushed red pepper (1/2 teaspoon) and poured hot almost boiling water/vinegar mixture (1 cup water 1/2 cup vinegar more than enough) right on top of the seasoning and eggplant. I turned tight the lid. Left it out until it cooled, turning and agitating the jar to mix the spices, just whenever I saw it sitting there. Then I placed it in the refrigerator overnight. Next morning I drained and removed the eggplant in a large bowl. I separated the tightly packed strips, tasted it. I did not adjust but now would be the time to add any seasonings or even if too salty, you could rinse just a little. Then take 1/2 cup olive oil (not 1 1/2 cups) and toss eggplant with it. Put it back in your mason jar and refrigerate. Ready to enjoy. What you may like about my method (besides the lazy part) is that the eggplant remains white and it is not mushy at all. I suspect it may darken some in the fridge over time but hey it was so good I don't imagine it will last long. I ate this as a kid, and we ate it mostly on sandwiches with deli meat.

    i really like just how this recipe looks i eaten it before with my children all of us enjoyed this we could have a household gathering again and cook this recipe again soon that is one tasty recipe you should check it out i guarantee you whatever you will require to this its very tasty

    I only got halfway through this recipe. After salting, draining, boiling with the water/vinegar, and chilling, I tasted the eggplant. It was way too salty. I will only use about half as much salt, maybe even less, if I try this again. Otherwise, it looks like a good recipe.

    I have been looking for a recipe like this for a long time! LOL that it comes from Calabria where my ancestors are from as well! I used wine vinegar with the water, then placed the weight on for another hour. Patted dry, mixed 1 1/2 tea of the oregano, more salt and the pepper. I added about 1/4 tea. of Italian seasoning, 1/2 tea. basil. Sprinkled the mixture with more red wine vinegar added the garlic and then added the olive oil. This is the bomb on your Italian salads, antipasto, and over the crostini. will definitely share with family and friends! Moto Bene.

    My good Argentine friend introduced me to excellent marinated eggplant and this recipe is as close as I've found. While it takes time to marinate, it's a simple prep. I made it per instructions with one change, I did not boil with the vinegar. Instead I added red wine vinegar to my taste preference before jaring it. Sometimes I add kalamata olives to marinate with it or red pepper for spice and color.

    This recipe is absolutely delicious! I use the finished product on sandwiches, salads, pizza and crostini. It is also fantastic as is or on an antipasta tray. I have mad this many times and will be starting a new batch today with my farmer's market eggplant. A perfectly balance recipe, in my opinion!

    I thought it sounded intriguing, despite the very time consuming process. But. it had no taste! Not bad, but just not nearly enough taste for an all day process. Very disappointing. I don't know how it is supposed to taste--perhaps it is meant to be bland and slimy. If so, then yes, this recipe will get you to bland and slimy.

    So good! So simple! So Italian! Put in a sandwich and take it to a whole other level of delicious.

    I never cooked eggplant before. Truth be told I never really liked eggplant but I got one free and decided to try a simple recipe. I read the reviews and decided to cut mine into large chunks, salted it with kosher salt for a half hour prior to marinating and then followed the rest of the recipe. It was amazing, simple and would make an excellent side dish to about anything. I actually like eggplant now!

    This is the perfect 'go to' appetizer. I've used it on crostini, in sandwiches and to perk up bland salads. Adding a pinch of hot peppers to give it some tang was nice, but it is lovely as is.

    I was really looking forward to this dish but was a bit disappointed - first of all, the step where you boil the eggplant in the vinegar mixture made my apartment smell terrible.. and the look and consistancy of the eggplant after it was done marinating wasn't very appealing. To salvage it for a dinner party, I threw the eggplant mixture into the food processor and then added some fresh chopped parsley. Served with fresh baguette, it was actually pretty tasty. I made the mistake of adding a couple of extra cloves of garlic, which was just too much with the marinating time. If I were to make this recipe again, I would use less garlic and maybe only a splash of vinegar in the boiling water. The vinegar taste was just too strong for my liking. The guests really seemed to like it though, and it was all eaten in a flash.

    I served this for Easter and it was very well received by my guests. I followed the suggestion about using 1/2 cup plain vinegar and 1. cup cider and it worked great. This was wonderful served with lamb. An easy do-ahead dish!

    This is a great recipe. We liked it better than our original family recipe. I know it is time consuming but well worth it. I made it using japanese eggplant and it was not "seedy" at all. The vinegar/oil mix was fantastic. We like a little heat so we added red pepper flakes.

    I found this recipe to be a lot of work, expensive, and too vinegary. I know the Argentines who first made this for me wouldn't have used such an expensive oil. Next time, I'll look for a different recipe.

    This is an excellent recipe that I have made several times. It is a hit with everyone that I have shared it with. Several of my friends now ask me to bring it for potlucks and shared meals. This eggplant is good on a variety of crackers, breads and even chopped to make a relish for burgers.

    This is fantastic! Easy to do (albeit not quick. but a little advance planning does the trick), and a great way to use up the inevitable overload of eggplants come fall. Make sure, though, that you don't over-press the draining eggplant, and that you don't skimp on olive oil (mixing in the bowl is important, before you put it in a jar). Elsewise, the eggplant ends up tough and dry. Also, I've never had white wine vinegar, so I've substituted 1/2 cup plain white vinegar and 1 cup cider vinegar with perfectly yummy results.

    exactly how my mom and grandmother used to make. i agree that it's great to keep on hand as a great addition to a cheese/antipasto platter. you don't need to refrigerate. can be kept out in a tightly sealed jar.

    Excellent! Easy to make and everyone loved it. Don't be shy on the garlic.This recipe works equally well for other vegetables such as mushrooms, carrots and so on. Since these veges are not watery like eggplant you can skip the drain,weigh down steps.

    This eggplant does not last for one month chilled in the fridge. It never lasts more than a few days - it gets eaten all too quickly!

    I adore this recipe. I've done it several times, and now aim to keep a jar in my fridge at all times. We've put it on pizza and pasta, as well as spreading on a hunk of baguette for a quick snack. So good.

    this was delicious and easy, and friends who don't like eggplant loved it. We snacked on it after our party for a few weeks and it keeps well. It is a great thing to have around as a snack on toasted sourdough.

    I loved this recipe. I generally don't like eggplant, but made it for a party with some vegetarian friends. It was gobbled up. Though it took some planning, it was pretty easy in the end.

    Melanzane a scapece (Marinated Eggplant)

    In Neapolitan cookery, the term scapece generally refers to an ancient method for preserving fish or vegetables. The main ingredient is generally fried in olive oil and marinated with garlic, mint and vinegar. We’ve already featured zucchini a scapece, perhaps the best known of this class of dishes.

    Today’s scapece recipe from Francesconi’s La cucina napoletana, on the other hand, treats the eggplant a bit differently. Rather than being fried, it’s boiled until tender, then marinated in abundant olive oil, garlic, oregano, red pepper and a surprisingly small amount of vinegar. This alternative method takes full advantage of eggplant’s affinity for olive oil, but the pre-boiling ensures it doesn’t soak it up like a sponge, as raw eggplant is wont to do when it’s fried or sautéed.

    The result is a dish that’s lighter and less tart than the usual scapece, while every bit as tasty. Perhaps tastier, in fact, if my experience is any guide. Marinated eggplant is usually served as an appetizer, but when I made it the other day I ate so much it wound up as dinner, together with a nice chunk of crusty bread and a piece of fruit afterwards.


    Serves 4-6 as an appetizer

    • 250ml (1 cup) olive oil
    • 3-4 Tbs white wine vinegar, or more to taste
    • 2-3 cloves of garlic, finely minced
    • A pinch of oregano
    • A pinch of red pepper flakes, or more to taste
    • Salt, to taste


    Trim off the stems of the eggplant and, depending on their size, cut them into quarters or halves (or thick slices, see Notes).

    Bring a big pot of well-salted water to the boil and drop in the eggplant pieces. Boil until tender but not mushy.

    Meanwhile, mix the marinade ingredients together in a mixing bowl. Taste for seasoning. If you think it needs it, add more salt, red pepper and/or vinegar to get the taste you like. The mixture should be very savory but not overwhelming.

    When the eggplant is tender, remove to a colander and let drain and cool off. When the eggplant is cool enough to handle, gently squeezing out any excess liquid with a paper towel, lay the pieces out in a baking dish or other shallow receptacle.

    Spoon the marinade over the eggplant. It should not quite cover the pieces. Marinate for at least 2-3 hours.

    Serve the eggplant, if you like sprinkled with minced parsley and additional red pepper flakes for color and piquancy. Perhaps a light sprinkling of salt, too, if it needs it.

    Notes on Marinated Eggplant “Scapece” Style

    Francesconi’s recipe calls for “small” eggplants, but she probably didn’t have in mind the beautiful baby eggplants I found in the farmers market last weekend. Her recipe calls for cutting the eggplants in quarters and boiling them for 20 minutes. These guys needed only to be cut in half and were perfectly tender after only 5 minutes’ boiling.

    You can adjust the recipe to suit the size of the eggplants you have on hand. I bet it might even work for standard sized eggplant I’d slice them horizontally into thick rounds and proceed from there, boiling them probably no more than 5-10 minutes.

    Compared with your typical scapece, the taste of this marinade is not very tart, which I quite like—and here I’ve upped the amount of vinegar a bit from Francesconi’s original recipe. If you enjoy tart flavors, of course you can add even more vinegar. In fact, a few drops of vinegar just before serving would add a pleasant kick, I would think.

    Francesconi rather sternly warns that one shouldn’t eat the eggplant any earlier than the next day, but that may depend on the type of eggplant you’re using. These baby eggplants were perfectly delicious after only a couple of hours. In any event, they’ll keep for up to a week. Remember that the scapece marinade was originally a way of preserving in the days before refrigeration. But if you do refrigerate them, remember to bring them back to room temperature before serving.

    Of course, eggplant can also be made following the same technique you would use for zucchini a scapece: frying eggplant slices and pouring over a marinade of vinegar, garlic and fresh mint, with no additional oil needed.

    A Note for Regular Readers

    You may have noticed this post came out earlier than usual this week. And very likely you won’t be seeing a new post next week. Yours truly will be on vacation—in Sicily! The main reason for the trip is a family wedding, but needless to say, I have a long list of delicacies I’m planning on trying. Some of them might even wind up on these pages when I get back. Wait and see…


    Love love love this recipe. It is my go to for office potlucks and cocktail parties at home. I make it all year round and use my George Forman grill

    Loved this! I didn't even bother with the oregano as it seemed unnecessary (and possibly overkill) with the capers. i think i made the right call. It was so delicious, topped with some halved farmers market cherry tomatoes and feta.. yowzah!! Will make again soon. Wonderful summer dish.

    I'm already planning when I can make this next. It's winter right now so I roasted the eggplant instead of grilling. I ate half immediately after tossing with the sauce and half the next day after it had marinated overnight. Delicious both times and so simple to make! This dish would be great using any roasted or grilled vegetable and is especially good with a crusty piece of bread on the side.

    Sooo good! It was an excellent dish with the BBQ Peruvian chicken.

    Really easy and delicious. I have made this a handful of times. This is really great on sandwiches. Add some fresh mozzarella, prosciutto, basil and voila! I have made some slight variations -- adding chopped basil, shallots. It is such a versatile recipe, I keep coming back to it!

    Delicious! Didn't have time to grill, so I used the broiler & it worked out just fine. Leftovers made an amazing dish when combined with cold orzo & feta cheese. I want more already!

    This was pretty good and keeps well. I simply made a vinaigrette by adding balsamic vinegar to the marinade ingredients, tweaking it. Dipping the eggplant in the vinegar is an unnecessary step. 1/3 inch is too thin for grilled eggplant 1/2 inch slices worked best. I served this along with homemade hummus, which I drizzled with olive oil and dusted with sumac, and tabbouleh. Feta would be nice, too. With warm pita or crusty bread, this made a delicious repast served anytime of the day or night.

    This was excellent. A few modifications. cut the eggplant thicker than 1/3 inch and also substituted a combination of pomegranate juice and pomegranate syrup for the balsamic (simply added it to the marinade rather than dipping the eggplant into the pomegranate). Also added fresh basil to the marinade and cut the eggplants the long way before grilling. I then cut them into smaller pieces after they were grilled and gently tossed them in the marinade.

    This was extremely good. Everyone liked it.

    I loved this eggplant recipe. I made it for an outdoor barbeque and my guests loved it as well. I'll be making this often.

    Love this. Can't get enough of it! I make it pretty much true to the recipe (without that pesky measuring part). The biggest takeaway for me is that I can grill veggies on my grill pan with NO oil! This is just a great thing to know. Every time I make this, I keep thinking it could be tweaked in so many ways - hm - mint instead of parsley or . But I stick with the original though I do often add other vegetables (also grilled on the grill pan) - zucchini (sliced lengthwise), bell peppers (quartered) and portabello mushrooms are all fantastic. I'll serve this as a side dish or an appetizer with burrata (yum) or on top of some crusty bread with goat cheese.

    This is wonderful. I had Japanese eggplants and so sliced them into ɼoins,' grilled them on the stove and then marinated them in the parsley mixture for several hours and it made a fantastic salad.

    Great easy recipe. I used split baby eggplants and had some garlic scapes on hand to add to the marinade. We found ourselves smearing the eggplant and marinade on slices of baguette and topping with a little parmesan. Decadent. With added leftover grilled spring sugar baby onion to the leftover eggplant and marinade. It just gets better and better.

    I've made this recipe a number of times over the years. It's delicious as written, and it's nice to have something done ahead of time when entertaining. It is also good as sandwiches, so we sometimes skip straight to that!

    Not sure why no one mentioned slicing the eggplant 1/3" is pretty thin and it grills quickly. Also I found the parsley mixture needed to be tripled for a small eggplant I grilled. Still waiting to taste this is seems good.

    I followed the recipe pretty much as directed. Since I don't have a grill, I put the eggplant in my George Foreman electric. Absolutely delicious. I can't wait to make my leftover sandwich at work on Monday.

    Excellent combination of flavours. I did not bother with dipping the eggplant in balsamic, I just added the vinegar to the parsley mixture. I didn't think I would like it "chewy" as described so did brush some oil on before grilled the eggplant.

    An easy yet tasty dish that is a cook's best friend--it's made hours before it's served and only gets better the longer one waits. A terrific addition to a summer menu.

    fabulous flavor! after mixing the "pesto" with the eggplant i chopped up the eggplant and the parsley pesto and mixed it into cheese tortellini. IT WAS AMAZING!

    DELICIOUS! I wasn't able to grill the eggplant, so I dipped in the balsamic vinegar, spread on the marinade and then BAKED it in a 9x13 pyrex dish until tender. Then I chilled it to create the appetizer. It could also be served warm as a side dish. This is one of the best ways to use eggplant that I've found.

    Because I was out of capers, I used olives instead I also added walnuts to the mixture. The blandness of the eggplants combined with the 'pesto' was just perfect.

    The flavor of this eggplant is amazing. I used a cast iron pan instead of the grill, and fresh chili instead of dry. Exceptionally simple and delicious. I had some extra balsamic, so I combined it with the extra parsley mixture and marinated chicken in it. I would recommend it. Then, for lunch, I had the eggplant and chicken on ciabatta with blue cheese spread. Yum!

    Very simple and delicious recipe! We ate it on its own as a side dish but will try in a sandwich with the leftovers. Grilling the eggplant on the BBQ really adds nice flavor and shouldn't be ommitted, even in the middle of winter, it's worth it to go outside and BBQ it.

    I have made this recipe many times and every time it's fantastic. We've eaten the eggplant straight out of the marinating tray and also on pizza. Delicious. With or without parsley, the marinade is top notch.

    Italian-Style Pickled Eggplant (Melanzane Sotto Aceto)

    Melanzane sotto aceto ("eggplant in vinegar") is a quick and easy recipe for Italian pickled eggplant in vinegar. In Italy, vegetables that are pickled with vinegar are referred to as sottaceti and are common recipes for making the best out of seasonal produce that might come overabundantly from home gardens. Cooking the vegetables in vinegar before adding oil prevents the food from spoiling, and what starts as a recipe to extend the shelf life ends up becoming a tasty tradition that has continued long after refrigeration became the norm.

    Preserves are entrenched today in the Italian culinary repertoire. This recipe brings out the best of eggplant's flavors and texture. It is often served on a mixed antipasto platter alongside sun-dried tomatoes, salami, pickled mushrooms, cheese, olives, mozzarella di bufala, grilled peppers, and bread.

    Choose eggplants that are medium in size, as these tend to be sweeter and have fewer seeds. Smooth and shiny skins are good indicators of the age of the fruit, so choose unbruised eggplants that aren't too soft to the touch. Globe, graffiti, or Italian are always good types of eggplant to pickle.

    For this recipe, you will need a 1-quart jar or two 1-pint jars with screw-top lids, but this is a quick-pickle process that does not require a complicated canning procedure or sterilized jars. If you'd like to make larger batches, always use the ratio of 2:1 water to vinegar when boiling the eggplant.

    How to Create a Toolkit

    From Kidney Kitchen Pro, click “Create a toolkit.” From there, take the following steps:

    • Toolkit name: Give your custom toolkit a name so you remember who or what it is for
    • Meal plans: If you’ve created custom meals plans previously in Kidney Kitchen Pro, you can add those custom meals plans to the toolkits
    • Resources: From the dropdown menu, you can select any of Kidney Kitchen’s resource guides, videos or webinar. You can select more than 1 at a time.
    • Share notes: If you plan on sending this toolkit to another person, you can add a special note in this section
    • Private notes: If you want to note something that should only be visible to you, this is where you add it.

    Once you’ve created your toolkit, click “Create toolkit” to save it. If you are logged in to Kidney Kitchen Pro, you can access your custom toolkits at any time. Click on the toolkit to access the content and to share and print it for others.


    Recipe Summary

    • 3 cups loosely packed small mixed herbs, such as dill sprigs, Thai basil, cilantro and parsley leaves
    • 1 cup extra-virgin olive oil
    • 1/3 cup fresh lime juice, plus lime wedges for serving
    • 4 Fresno chiles, thinly sliced
    • 1 tablespoon fish sauce
    • 2 medium eggplants, cut crosswise into 1/2-inch-thick rounds
    • Kosher salt
    • Pepper
    • Canola oil, for brushing
    • Four 8-ounce skin-on wild sea bass fillets (about 1 to 1 1/2 inches thick)

    In a large bowl, mix 1 1/2 cups of the herbs with the olive oil, half each of the lime juice and chiles and the fish sauce. Season the eggplant with salt and pepper and add to the marinade. Cover and refrigerate for 2 hours.

    Light a grill or preheat a grill pan and oil the grate. Remove the eggplant from the marinade, brushing off any herbs and chiles, and grill over moderate heat, turning, until cooked through and lightly charred, about 10 minutes. Return the eggplant to the marinade and let cool to room temperature. Keep the grill on.

    Season the fish with salt and pepper. Grill over moderate heat, turning once, until cooked through and lightly charred, about 15 minutes. Transfer to a cutting board.

    Add the remaining herbs, lime juice and chiles to the bowl with the eggplant gently toss. Arrange the eggplant on a platter with the grilled fish and serve with lime wedges.

    Maple and coffee-glazed belly pork

    Be it in a dessert or a savoury dish, maple syrup and coffee compliment each other perfectly. This is a simple dish, with a very short list of ingredients, and it’s yum!
    MizPepperpot, via GuardianWitness

    Serves 2-4
    480g pork belly, cut into 2cm thick strips
    1 shot of brewed espresso
    2 tbsp maple syrup
    1 tbsp dark brown sugar
    1 pinch dried red chilli flakes

    1 Preheat the oven to 190C/375F/gas mark 5. Cover a tray with baking paper and lay the pork belly on top.

    2 Mix the glaze ingredients together. You now have a choice: the glaze is quite thin, so you can reduce it by about one-third in a small saucepan, then glaze and turn the meat a couple of times during cooking. Alternatively, you can leave the glaze as it is and baste the meat every 5 minutes. Cook for approximately 45‑50 minutes, until the meat becomes golden brown and sticky.