Aubergine marinated with Balsamic Vinegar of Modena PGI and mint
600 g aubergines
3 cloves of garlic
leaves of fresh mind
Italian extra virgin olive oil
Balsamic Vinegar of Modena PGI
Author: Monica Bergomi
Wash the aubergines, remove the stem and cut them vertically into slices with a thickness of about half a centimetre. If you use elongated aubergines with dark peel, it is better to arrange them on a slanted dish, sprinkle them with salt and leave them for 30 minutes with a weight on top to draw their bitter liquid out, then rinse them quickly with water and dry carefully.
Slightly oil the slices of aubergine and arrange them on a baking tray. Put in the oven for 10 minutes at 180ºC, possibly in convection mode.
In a small bowl, mix 10 leaves of mint, the cloves of garlic with the inside removed and cut into pieces, 6 spoonfuls of Balsamic Vinegar of Modena PGI, 2 spoonfuls of water, 6 spoonfuls of oil, salt and pepper.
Arrange the lukewarm aubergine slices in a bowl sprinkling each layer with the mint dressing.
Cover the bowl with cling film and put in a cool place for at least 2 hours before serving.
Aubergines marinated with Balsamic vinegar PGI and mint are an excellent side dish or vegetarian and vegan main course.
They can become an excellent one-course meal if used as a filling for a sandwich with thinly sliced roast-beef: a light, but nutritionally balanced meal also for a lunch at the beach.
Aubergines marinated with Balsamic Vinegar of Modena PGI can be kept 3/4 days in the refrigerator if sealed well and covered with additional oil and Balsamic Vinegar of Modena PGI.