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Serves
4 as a side or dip
Author Notes
As a kid, spicy and sour things was the tool my parents used for bribery. While other kids wanted sugar and chocolate I couldn't kick my pickled ingredient habit and I'm still the same to this day! This recipe was inspired by a London based restaurant, Palomar that took me by pleasant surprise when I bit into an eggplant dish that I didn't know would be so deliciously vinegary. —Emanuelle Lee
Ingredients
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1
eggplant, sliced (1 cm thick)
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1 cup
red wine vinegar
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5 tablespoons
olive oil
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3 teaspoons
sugar
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1 tablespoon
tomato paste/puree
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2
cloves of garlic, crushed
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1
red chilli, finely chopped
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1 pinch
sea salt and pepper
Directions
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Toss the eggplant slices with 2 tbsp olive oil
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Heat a frying pan until very hot and sauté the eggplant until brown and soft on both sides. You may need to drizzle over another tablespoon or so of olive oil because eggplant sucks up oil very quickly and it all seems to disappear.
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Leave to marinate for at least an hour.
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When ready to serve, sprinkle with a little fresh chopped parsley.
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Eat on it's own or with a warm piece of bread.
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