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Marinated Eggplants and Tomatoes
Yield: 6 servings
Ingredients:
- 2 large eggplants
- 2 large tomatoes
- 5 garlic cloves, pressed
- ½ cup Italian parsley, finely chopped
- ½ cup fresh dill, finely chopped
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3-4 Tbsp olive oil
Directions:
- Slice eggplant and tomatoes.
- Cook eggplant in1 tablespoon of olive oil until brown.
- Spread garlic on eggplant and tomato slices.
- Layer eggplants and tomatoes in bowl with a lid. Sprinkle with salt and pepper, dill, parsley.
- Cover with with the lid and keep at room temperature for 4 hours.
- Can be refrigerated for up to 7-8 days.