Ingredients (use vegan versions):
- 2-4 aubergines/eggplants – depending on their size and how much you like them
- cloves of garlic
- olive oil
- white-vegan wine-vinegar
- salt (optional) and pepper
Wash and cut the aubergines in less than quarter inch (0,5
cm) slices (along with the aubergines – not across).
This step is optional: Salt the slices and put them under
pressure for at least 0,5 hour. Wash off the salt and dry
them gently with some kitchen paper or a towel.
Fry the slices with as little olive oil as possible (they
can suck up quite a bit) for 2 minutes on each side or
until you think they’re done.
Lay a layer of slices in a deep flat-bottomed dish. Pour
over some chopped garlic and herbs. Sprinkle over salt
(optional) and freshly ground pepper and some white-vegan wine-
Repeat this until you’ve used up all of the aubergine-
Cover and leave in fridge over night.
Preparation time: 30 minutes