I’ve been experimenting with marinating, preserving and fermenting greens so much over the previous few years — they’re such a useful factor to have available within the fridge so as to add to a throw-together wholesome low-carb meal.
I all the time hold some form of greens within the fridge and eggs, so at instances when that’s actually all of the recent elements I’ve within the fridge, I’ll seize a jar of no matter bottled veggies I’ve and add a spoonful on prime — it’s a good way so as to add flavour and texture and make any keto meal much more attention-grabbing.
These eggplants aka aubergines tackle the flavour of their marinade superbly. You can regulate the chillies to your liking — the quantity under with add a slight warmth nevertheless it will not be overbearing. Asides from including to your favourite dish, these are additionally a fantastic addition to a wholesome low-carb antipasto platter.
A be aware on salting — I’m positive you’ve seen loads of recipes calling for eggplant to be salted earlier than it’s cooked. I personally discover that in case you are grilling after which marinating your eggplant, you don’t have to salt it, particularly in case you are utilizing recent eggplants (search for ones within the markets which might be exhausting, and prepare dinner with them immediately).
23 hours, 40 minutes
Hands-on 20 minutes Overall 24 hours
Nutritional values (per serving, Three slices)
Total Carbs5gramsFiber2.5gramsNet Carbs2.4gramsProtein0.8gramsFat10.4gramsof which Saturated1.4gramsCalories112kcalMagnesium11mg (Three% RDA)Potassium177mg (9% EMR)
Macronutrient ratio: Calories from carbs (9%), protein (Three%), fats (88%)
Ingredients (makes eight servings, about 24 slices)
2 small eggplants (about 600 g/ 1.Three lb)
2 tbsp additional virgin olive oil (30 ml)
2 tsp dried Italian herbs corresponding to oregano, thyme and basil
1 tsp sea salt
Three-Four small dried chillis or 1-2 tsp chilli flakes, to style
1/2 cup additional virgin olive oil (120 ml/ Four fl oz)
1/Three cup white wine vinegar or apple cider (80 ml/ 2.7 fl oz)
Nutrition information are estimated as a lot of the marinating elements (olive oil and vinegar) will not be consumed.
Slice the eggplant lengthways into 1/2 cm (1/Four inch) strips (every of the eggplants ought to yield about 12 slices). Preheat a barbecue or griddle pan to medium-high. Use the two tablespoons of olive oil to brush the eggplant on each side.
Cook on each side till browned, about 1-2 minutes per aspect.
Add the salt, vinegar and olive oil to a small jug and blend properly till the salt is dissolved.
Arrange the eggplants, dried chillies and herbs in a jar, and pour over the vinegar combination.
Allow to marinate within the fridge at the least sooner or later earlier than consuming.
Lasts as much as two weeks in a sealed jar within the fridge. Note that the olive oil might harden within the fridge — deliver to room temperature earlier than consuming.
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