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Marinated Zucchini and Eggplant · GialloZafferano.com

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  Speaker 1: Marinated Zucchinian eggplant is a simple, light sized dish rich
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  Speaker 1: in the flavor of fresh herbs, garlic, and chili. You
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  Speaker 1: serve it warm or at room temperature as an appetizer
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  Speaker 1: or as a side for meat, fish, or cheese. For
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  Speaker 1: four servings. You need prep time ten minutes, cooking time
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  Speaker 1: thirty minutes. You also need a steamer pot with two
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  Speaker 1: baskets or two steamer levels. Ingredients three hundred grams of
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  Speaker 1: eggplant about three point seven cups when sliced, three hundred
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  Speaker 1: grams of zucchini about zero point seven pound, two cloves
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  Speaker 1: of garlic, one fresh chili pepper, fresh parsley, as kneaded,
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  Speaker 1: fresh mint, as kneaded, fresh sage, as kneaded, fifty grams
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  Speaker 1: of extra vagin olive oil, about three and one half
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  Speaker 1: tablespoons ten grams of apple cider vinegar, about two teaspoons
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  Speaker 1: fine salt, as kneaded, black pepper, as kneaded. Start with
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  Speaker 1: the vegetables. Wash the egg plants and zucchini very well
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  Speaker 1: under running water. Dry them. Cut off the ends of
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  Speaker 1: the egg plants. Cut the egg plants into even slices
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  Speaker 1: about three eights of an inch thick. Keep the slices
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  Speaker 1: all the same thickness. Do the same with the zucchini.
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  Speaker 1: Cut off the ends. Then cut the zucchini into slices
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  Speaker 1: about three eighths of an inch thick. Keep these slices
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  Speaker 1: even as well. Prepare the steamer. Fill the pot with water,
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  Speaker 1: following the levels suggested for your steamer. Place the first
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  Speaker 1: steamer basket on the pot. Arrange the eggplant slices inside
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  Speaker 1: the first basket. Spread them out well and avoid overlapping them.
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  Speaker 1: Place the second steamer basket on top. Arrange the zucchini
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  Speaker 1: slices in the second basket. Again, spread them out and
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  Speaker 1: avoid overlapping them. Cover the steamer with the lid. Steam
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  Speaker 1: the vegetables over medium heat for about thirty minutes. Check
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  Speaker 1: that the water does not run out at the end.
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  Speaker 1: The slices of eggplant and zucchini must be tender, but
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  Speaker 1: they must still hold their shape and not fall apart
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  Speaker 1: while the vegetables cook, prepare the marinade. Peel the garlic cloves,
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  Speaker 1: Slice the garlic into thin pieces. Slice the fresh chili
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  Speaker 1: pepper into tin rounds, removing the stem. Roughly. Chop the
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  Speaker 1: fresh mint leaves Roughly chop the fresh parsley leaves. Pair
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  Speaker 1: the sage leaves by handing to pieces. Place the sliced garlic,
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  Speaker 1: sliced chili, chopped mint, chopped parsley, and torn sage leaves
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  Speaker 1: into a small saucepan. Add the extra virgin olive oil.
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  Speaker 1: Set the saucepan over low heat. Warn the oil with
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  Speaker 1: the herbs and aromatics for about fifteen minutes. Keep the
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  Speaker 1: heat very low. You must not in the oil to
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  Speaker 1: a high temperature, and you must not fry the garlic
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  Speaker 1: or the herbs. You gently warm them so they slowly
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  Speaker 1: release their flavor into the oil. After about fifteen minutes,
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  Speaker 1: remove the saucepan from the heat. Add the apple cider
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  Speaker 1: vinegar to the warm flavored oil. Stair well so the
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  Speaker 1: vinegar mixes evenly with the oil and the herbs. Let
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  Speaker 1: the mixture cool slightly. It should be warm or at
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  Speaker 1: room temperature when you use it, not boiling hot. When
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  Speaker 1: the zucchinian eggplants are cooked and tender, turn off the heat.
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  Speaker 1: Carefully remove the steamer baskets. Let the vegetables cool for
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  Speaker 1: a short time so they are easier to handle and
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  Speaker 1: do not break. Arrange the eggplant and zucchini slices on
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  Speaker 1: a large serving platter in an even layer. You can
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  Speaker 1: make one or more layers, but spread them out neatly.
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  Speaker 1: Season the vegetables with fine salt as kneaded. Season with
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  Speaker 1: freshly ground black pepper as kneaded, sturdy aromatic oil and
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  Speaker 1: vinegar mixture again, then drizzle it evenly over all the
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  Speaker 1: eggplant and zucchini slices. Distribute the garlic slices, chili rounds,
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  Speaker 1: and her pieces over the entire surface so every slice
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  Speaker 1: receives flavor. If you like, you add a few extra
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  Speaker 1: fresh herb leaves on top as a garnish, using the
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  Speaker 1: same herbs let the marinated zucchini and eggplant rest at
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  Speaker 1: room temperature for at least ten minutes before you serve them.
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  Speaker 1: During this time, the vegetables absorb the dressing and the
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  Speaker 1: flavors become more intense. After the resting time, you serve
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  Speaker 1: the marinated zucchini and eggplant as a side dish or
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  Speaker 1: appetizer