The Raw Marinated Eggplants, truly delicious, crunchy, and tasty, are perfect for the summer season because they are eaten cold, even straight from the refrigerator. However, make sure to buy, especially for raw dishes, vegetables that come from organic farming, to avoid all the harmful residues left by chemical products used in traditional farming. It’s such a fantastic side dish that when I have a bit more time, I make preserves, so I can enjoy them even in the winter, serving them alongside a good aged cheese, a boiled dish, or anything else that comes to mind. I recommend reading the article Homemade Preserves to follow the right procedure safely.
If you like marinated foods, then don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.3 lbs eggplant
- 1 clove garlic
- 3 tablespoons mild white wine vinegar
- 4 sprigs mint
- 3 tablespoons extra virgin olive oil
- to taste salt
Tools
- Mandoline /vegetable knife
- Bowl
- Plastic wrap
Preparation
Wash the eggplants, dry them, and slice them with a mandoline or a sharp knife. The slices should not be thicker than 1/8 inch.
At this point, cut them into strips, a sort of julienne, and place them in a large and high-sided bowl because the eggplants will produce quite a volume.
Season them with a pinch of salt and vinegar, but taste it first because if it seems too strong, use less.
Mix well, cover the bowl with plastic wrap, and let it rest in the refrigerator for at least two hours.
Occasionally, turn them so that they season evenly.
After the resting time, take the eggplant strips in your hands and squeeze them well to remove as much water as possible.
Now all that’s left is to arrange them on a serving tray and drizzle with extra virgin olive oil.
Add the garlic cut into slices, salt, and finally add the fresh mint leaves, after washing them gently and drying them.
Mix all the ingredients well and bring to the table.
Serve your Raw Marinated Eggplants as a side dish to a main course or as an appetizer, either cold or at room temperature.
Tips and Storage:
If you don’t like white wine vinegar, you can opt for apple cider vinegar, but balsamic will also work well, they will just turn out darker.
You can store the marinated eggplants for a few days in the refrigerator, but in glass or ceramic airtight containers.
For longer storage, you can jar them and process them in a water bath.
