Frank's Recipes! Melanzane Marinate

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Melanzane Marinate

5 pt Water
1 1/2 lb Aubergines, unpeeled, cut Into 1-inch cubes
3 tablespoon Wine vinegar
1/2 teaspoon Finely chopped garlic
10 Basil leaves
1/2 teaspoon Dried oregano, crumbled
1/2 teaspoon Salt
1 pn Coarsely ground black pepper
3 tablespoon Olive oil
2 1/2 teaspoon Drained capers

Yield: 1 Pint

Bring the water to a bubbling boil over a high heat in a large saucepan or soup pot. Drop in the cubed aubergine, reduce the heat and simmer uncovered for 10 minutes, or until the aubergine offers only the slightest resistance when a cube is pierced with the tip of a sharp knive. Drain the cubes in a large sieve or colander and pat them dry with kitchen paper. Mix the vinegar, garlic, basil(chopped), oregano, salt and pepper together in a large serving bowl, add the aubergine cubes and toss them gently until they are coated with vinegar and herbs. Marinate in the refrigerator for about 1 hour. Just before serving, toss the aubergine with olive oil and sprinkle it with capers.