Description
In this recipe perfectly combines sweet and sour flavors in the eggplant, which absorbs them like a sponge! The recipe comes from a most unusual book English chef Joyce Molyneux, this Englishwoman became one of the first women in the world to be awarded a Michelin star. For the transfer of a prescription fotosay Olga Baklanova.
Ingredients
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Eggplant
700 g
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Vegetable oil
100 ml
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Olive oil
125 g
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Vinegar
3 Tbsp
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Honey
1 Tbsp
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Thyme
2 piece
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Basil
6 piece
Cooking
Slice the eggplant into circles 5mm thick and sprinkle with salt and pepper.
On medium heat olive oil to fry mugs eggplant on both sides until browned. Spread circles of eggplant on a dish.
In a saucepan bring to boil the olive oil, vinegar, honey and thyme. (I didn't have white wine vinegar, I replaced it on the dark balsamic vinegar, no olive oil was reduced to 100 ml).
The pickle immediately pour the eggplant. Leave for a day in a cool place to marinate (this step not to skip!). Before serving garnish with chopped Basil leaves.
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