Melanzane Marinade

1. 1

   Slice eggplant in 3 centimeter thick slices.

2. 2

   (Optional:

3. 3

   Peel eggplant.)

4. 4

   Sprinkle with salt, cover and let stand 30 minutes. Discard water which comes from eggplant and dry with paper towels. Saute eggplant with garlic and olive oil.

5. 5

   Press and cook garlic in a small amount of olive oil.

6. 6

   Cut hot pepper into thin strips. Place vinegar, garlic, hot pepper, black pepper and laurel leaf in a small pot and boil.

7. 7

   Pour mixture over vegetables, cover and let sit for half a day in a cold place.

8. 8

   Top with remaining ingredients and serve cold or at room temperature.

9. 9

   Serve as a side dish with meat.

No additional tips available.