Eggplants not only cut a good figure in the casserole - they also taste great when inserted. Taste particularly delicious, for example Combinations with sheep's cheese or chilli.Eggplants with sheep's cheese are similar to zucchini and tomatoes for summer and sun. Accordingly, they are also often used at barbecues, as antipasti at buffets or as summer food. But also pickled aubergines cut a good figure. The great thing: in this way you can enjoy the taste of summer all year round.
Just convince yourself and marinate the aromatic vegetables according to your taste. Maybe with your variation you can even convince someone who doesn't like to eat eggplants.
➤ Recipe No. 1 - eggplants with sheep's cheese
Pickled eggplants are particularly popular in southern European countries such as Greece, Spain and Italy. The Greeks use e.g. one of her export hits: sheep's cheese.
- 2 eggplants
- 4 tablespoons of olive oil + 3 tablespoons for the marinade
- 2 pk. feta cheese
- 200 ml red balsamic vinegar
- 2 cloves of garlic
- 3 sprigs of fresh thyme and rosemary
- 2 tablespoons of sugar
1Cut the eggplants into slices about 5 mm thick and salt them. Then leave to stand for about 15 minutes on a kitchen towel or baking paper so that excess water can escape. After this drawing time, dab the slices and place them on a baking sheet lined with baking paper. Drizzle with the olive oil and spread the garlic cut into pieces on the eggplant slices. Push the sheet into the oven preheated to 110 ° C for approx. 10 to 15 minutes.
2 In the meantime, roughly dice the feta and put the vinegar, olive oil, herbs and sugar in a baking dish and season to taste. Wrap a cube of feta cheese in each eggplant slice and stick the finished rolls with a toothpick. Then place these rolls in the baking dish with the marinade and place the dish in the fridge overnight, it is best to keep pouring some of the marinade over the rolls.
3To serve, you only have to lift the rolls out of the marinade and arrange them on a plate with some flatbread or ciabatta.
➤ Recipe No. 2 - eggplants with chilli
If you prefer to preserve the eggplants in a jar and want to have some of them for longer, you must try this recipe.
- 4 - 5 eggplants
- 2 l of water
- 1 l white balsamic vinegar
- 2 chillies or chilli peppers
- 2 - 3 cloves of garlic
- Thyme or rosemary sprigs as desired
1 Cut the eggplants into slices, sprinkle with salt and lay them on a baking sheet with baking paper to drain them overnight. The next day, pour off the leaked water and pat the slices carefully dry.
2 Then put the water and vinegar in a large saucepan and bring the mixture to the boil. As soon as the vinegar water boils, you need to add the eggplants and let everything boil once. Then strain the slices. Then cover the drained slices with a cloth and let them dry for a day.
3After a day of waiting you have to put the slices in clean, hot rinsed glasses and add the slices of garlic, the chillies (whole or in rings, depending on the size) and the herbs. Make sure that you layer the mixture as firmly as possible in the glasses. Then pour olive oil over everything until the mixture is completely covered. Close the jars tightly and store them dark and cool for 1 week (but not in the refrigerator!). Then the eggplants are fully drawn and can be tried.