Marinated eggplants – For 2-4 persons


– 3 aubergines
– 1 red pepper
– 2 cloves garlic
– parsley and coriander
– 1/2 cup olive oil
– 1/2 glass of lemon juice
– salt, cumin, paprika, pepper


Cut the eggplant into slices.

Add a little salt to disgorge. Fry the eggplant slices in hot oil until both sides are golden.

Put the red pepper in the oven for ten minutes. Peel the pepper to keep only the flesh.

Chop finely the pepper.

In a bowl, grate the garlic, chop the parsley and coriander very finely, add the olive oil, lemon juice and spices, chopped peppers and marinate.

Spread the marinade on a face of each slice of aubergine.

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