Pickled Eggplants

Ingredients

• 3 eggplants
• 2 Garlic cloves
• 2 sprigs Mint
• 2 sprigs thyme
• 350 ml dry red wine
• Salt
• pepper (ground)
• 60 g shelled pine nuts
• 2 tbsp olive oil
• 3 spring onions

Instructions

1. 1.

   Wash, trim and slice the eggplants lengthwise into thin rounds. Crush the garlic. Wash the mint and thyme, shake off excess water and pluck the leaves from the stems. Place the eggplant slices in a jar with the garlic, herbs, red wine, salt and pepper; seal tightly and refrigerate overnight.

2. 2.

   Lightly toast the pine nuts in a dry skillet until fragrant. Remove and set aside. Take the eggplants out of the brine, drain well, and grill each side for 5-7 minutes in a hot pan with 2 tbsp oil. Add the garlic during the last minute of cooking.

3. 3.

   Meanwhile, wash, trim and thinly slice the spring onions into rings. Plate the grilled eggplant slices with the remaining garlic, herbs from the brine, spring onion rings and toasted pine nuts. Serve immediately.