Antipasti of mini eggplants with parmesan

Name: Antipasti of mini eggplants with parmesan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Mini aubergines (approx. 320 g); 7-10 Tbsp Salt; 2 Branches of rosemary; 1–2 Garlic cloves; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 8 TABLESPOONS Olive oil; 20 g sliced parmesan cheese

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Mini aubergines (approx. 320 g)
7-10 Tbsp Salt
2 Branches of rosemary
1–2 Garlic cloves
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
8 TABLESPOONS Olive oil
20 g sliced parmesan cheese

Directions

1
Clean and wash the aubergines and cut them in half lengthwise. Sprinkle cut surfaces with salt and leave to stand for approx. 15 minutes. Clean, wash and roughly pluck the rosemary into pieces. Peel garlic and dice finely.
2
Mix vinegar, garlic, some pepper, sugar and a little salt. Fold in 3 tablespoons of oil.
3
Dab aubergines dry with kitchen paper. Heat approx. 5 tbsp. oil in a large frying pan, fry the aubergines first with the cut surface facing downwards until golden brown. Turn the aubergines and fry them from the skin side as well.
4
Fold in rosemary and mix with the marinade. Let it cool down and soak through.
5
Arrange aubergines on plates and sprinkle with parmesan slices.