Eggplants in Lemon-Garlic Marinade
Appetizers • European
Description
Eggplants in Lemon-Garlic Marinade
Ingredients
- Eggplants 20 oz
- Lemon ½ piece
- Garlic 3 cloves
- Olive Oil 4 tablespoons
- Black peppercorns 10 pieces
- Ground Paprika 1 teaspoon
- Coriander Seeds 1 teaspoon
- Cumin ½ teaspoon
- Sea Salt a pinch
Step-by-Step Guide
Step 1
Place the eggplants in boiling water and cook for 5–7 minutes (if they are quite large, cook for about 15 minutes).
Step 2
Drain the water, let the eggplants cool slightly, and without removing the stem, cut them into quarters (cut large eggplants into large elongated pieces).
Step 3
Peel the garlic.
Step 4
Squeeze the juice from half a lemon.
Step 5
Prepare the marinade: grind the pepper, salt, cumin, coriander, paprika, and garlic in a mortar, add the olive oil and lemon juice, and mix everything together.
Step 6
Place the eggplants in a plastic container, add the marinade, mix, and close the container with a lid.
Step 7
Refrigerate for 3–4 hours (or better yet, overnight!).
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