Marinated Eggplants and Tomatoes
Try this Marinated Eggplants and Tomatoes recipe, or contribute your own.
Try this Marinated Eggplants and Tomatoes recipe, or contribute your own.
- Carbohydrate 14.212033333483 g
- Cholesterol 0 mg
- Fat 0.540116666690542 g
- Fiber 7.26449186436838 g
- Protein 2.75028666674042 g
- Saturated Fat 0.0917933333346124 g
- Serving Size 1 1 Serving (252g)
- Sodium 212.059683334634 mg
- Sugar 6.9475414691146 g
- Trans Fat 0.169517250003475 g
- Calories 61 calories
Step-by-step
- Rinse eggplants and tomatoes. Dry with paper towel, slice to about ⅜ inch (about 10mm) thickness. Set aside.
- Preheat a large skillet. Add 1 tablespoon of olive oil. Place about ⅓ of sliced eggplants on the skillet in one layer and cook over medium heat for about 6 minutes, until golden brown. Flip eggplant slices on the other side and continue cooking for another 6 minutes. As eggplant really soak in oil when they are cooking, add about 1 teaspoon of olive oil when flipping. Transfer to a platter lined with paper towel to remove excess oil and cool down. Repeat this step until all eggplant slices are cooked, 2 large eggplants are usually cooked in 2-3 batches, depending on the size of the skillet you are using.
- Take a pinch of pressed garlic and, using your fingers, spread it all over each of the eggplant and tomato slices. Set aside.
- Now take a medium size pot with a lid, spread a pinch or two of pressed garlic all over the bottom and sprinkle some chopped dill and parsley.
- Now start layering of the eggplants and tomatoes. Place a layer of eggplant slices making sure they don't overlap (well, some overlapping is fine). Sprinkle a pinch of two of salt over eggplants, then grind some black pepper, to your taste. Finish the layer by sprinkling some dill and parsley. No do the same with the tomatoes. Repeat until all vegetables are layered in the pot. Top with salt, pepper and chopped dill and parsley.
- Cover with with the lid and keep at room temperature for 4 hours before serving.
- Marinated eggplants and tomatoes can be refrigerated for up to 7-8 days.
Raw aromatics like pressed garlic and fresh herbs do not appear on the surface of these vegetables until friction and time force them inward. Mediterranean preservation methods historically relied on oil barriers and acid or salt to soften raw cellular walls without vinegar. Eggplant tissue acts like a dry sponge when exposed to heat. Unmanaged, the flesh drinks half a cup of fat instantly before the pan ever browns the exterior. Cooking the slices in shallow batches over medium heat for six minutes per side controls absorption rates. Adding precisely one teaspoon of oil only upon the flip prevents greasy saturation while achieving a deep golden crust.
Traditional Mediterranean cold-vegetable preparations naturally align with vegan, vegetarian, and gluten-free diets without requiring synthetic substitutes or processed binders. Olive oil carries fat-soluble aromatics like dill and parsley throughout the layered pot during the resting phase. Resting the assembly at room temperature for four hours allows osmosis to draw natural juices from the tomatoes into the cooked eggplant matrix. When scaling this preparation up for larger groups, maintain the same pan-surface density rather than crowding the skillet. Crowding lowers pan temperature and creates steam instead of browning. Chilling the finished pot extends storage safety up to eight days while firming the internal textures.
