Aubergines not only cut a fine figure in a casserole - they also taste really great when pickled. Combinations with feta cheese or chilli, for example, taste particularly delicious.
Eggplants with sheep's cheese[/caption]Aubergines stand for summer and sun, like courgettes and tomatoes. Accordingly, they are also often used at barbecues, as antipasti at buffets or as a summer meal. But pickled aubergines also cut a fine figure. The great thing: this way you can enjoy the taste of summer all year round.Convince yourself and marinate the aromatic vegetables according to your taste. Maybe you can even convince someone with your variation who doesn't like to eat aubergines.
➤ Recipe 1 - Aubergines with Sheep Cheese
Pickled aubergines are particularly popular in southern European countries such as Greece, Spain and Italy. For example, the Greeks use one of their export hits: sheep's cheese.
Ingredients:
- 2 eggplants
- 4 tbsp olive oil + 3 tbsp for the marinade
- 2 pk. Sheep Cheese
- 200 ml red balsamic vinegar
- 2 garlic cloves
- 3 sprigs of fresh thyme and rosemary
- 2 tbsp sugar
Preparation:
1Cut the aubergines into slices about 5 mm thick and season with s alt. Then spread out on a kitchen towel or baking paper for about 15 minutes so that excess water can escape. After this steeping time, dab the slices and place them on a baking tray lined with baking paper. Drizzle with the olive oil and spread the chopped garlic on the eggplant slices. Place the tray in the oven preheated to 110°C for about 10 to 15 minutes.
2In the meantime, roughly dice the feta and put the vinegar, olive oil, herbs and sugar in a casserole dish and season to taste. Wrap a cube of feta in each of the finished aubergine slices and secure the finished rolls with a toothpick. Then place these rolls in the casserole dish with the marinade and put the dish in the fridge overnight, preferably pouring some of the marinade over the rolls from time to time.
3To serve, all you have to do is lift the rolls out of the marinade and arrange them on a plate with some flatbread or ciabatta.
➤ Recipe 2 - Aubergines with Chili
If you prefer to preserve the aubergines in a jar and want to keep them longer, you have to try this recipe.
Ingredients:
- 4 - 5 eggplants
- 2 l water
- 1 l white balsamic vinegar
- 2 chili peppers or peperoncini
- 2 - 3 garlic cloves
- thyme or rosemary sprigs as desired
Preparation:
1Slice the aubergines, sprinkle with s alt and place on a baking sheet lined with parchment paper to drain overnight. The next day, drain off the excess water and carefully pat the slices dry.
2Then put the water and vinegar in a large saucepan and bring the mixture to the boil. As soon as the vinegar water boils, you have to add the aubergines and let everything boil up. Then strain the slices. Then cover the drained slices with a cloth and let them dry for a day.
3After waiting a day, place the slices in clean jars that have been rinsed with hot water and add the sliced garlic, chili peppers (whole or in rings, depending on size) and herbs. Make sure that you layer the mixture as firmly as possible in the glasses. Then pour olive oil over everything until the mixture is completely covered. Close the jars tightly and store in a dark and cool place for 1 week (but not in the fridge!). After that the aubergines are ready and can be tasted.