Marinated Aubergine/Egg-plant recipe

Marinated Aubergine/Egg-plant recipe

Ingredients (use vegan versions):

• 2-4 aubergines/eggplants - depending on their size and how much you like them
  
• parsley
  
• basil
  
• sage
  
• cloves of garlic
  
• olive oil
  
• white-vegan wine-vinegar
  
• salt (optional) and pepper
  

Directions:

Wash and cut the aubergines in less than quarter inch (0,5
cm) slices (along with the aubergines - not across).

This step is optional: Salt the slices and put them under
pressure for at least 0,5 hour. Wash off the salt and dry
them gently with some kitchen paper or a towel.

Fry the slices with as little olive oil as possible (they
can suck up quite a bit) for 2 minutes on each side or
until you think they're done.

Lay a layer of slices in a deep flat-bottomed dish. Pour
over some chopped garlic and herbs. Sprinkle over salt
(optional) and freshly ground pepper and some white-vegan wine-
vinegar.

Repeat this until you've used up all of the aubergine-
slices.

Cover and leave in fridge over night.

Enjoy!!

Serves: 4

Preparation time: 30 minutes