Vegan Japanese Cuisine: Marinated Aubergines/Egg Plants

Aubergines/egg plants are available all year round and are so versatile.

Here is a simple recipe for vegans and vegetarians to expand on:
Marinated Aubergines!

INGREDIENTS: for 2~3 persons

-Aubergines/egg plants: 3
-Garlic: 1 clove (thinly sliced)
-Capsicum/red chili pepper: 1 (Cut into thin rings)
-Wine vinegar: 1 tablespoon
-Olive Oil (EV): 3 tablespoons
-Mint leaves


Cut the aubergines into 5 mm thick slices.
line them in a dish with salt.
After 15 minutes, the aubergines should have expelled enough water.
Wipe the aubergine slices with some kitchenpaper.
Sprinkle with salt and deep-fry.

-In a dish spread the aubergines on top of each other. Place the thin garlic slices over the top layer. Place the thin rings of capsicum over the garlic. Sprinkle the whole with wine vineagar and olive oil. Place plenty of mint leaves over the top.
Chill thoroughly inside the refrigerator.
Mint leaves might change colour with the wine vinegar. You may add them last when you serve the aubergines.

You may add more garlic slices in between the aubergines layers for stronger taste.

Serve as shown in above picture.

Easy again, isn’t it?
Great with beer!

Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

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