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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
Serves 4 as a side or dip
- 1 eggplant, sliced (1 cm thick)
- 1 cup red wine vinegar
- 5 tablespoons olive oil
- 3 teaspoons sugar
- 1 tablespoon tomato paste/puree
- 2 cloves of garlic, crushed
- 1 red chilli, finely chopped
- 1 pinch sea salt and pepper
- Toss the eggplant slices with 2 tbsp olive oil
- 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.
- Leave to marinate for at least an hour.
- When ready to serve, sprinkle with a little fresh chopped parsley.
- Eat on it's own or with a warm piece of bread.