2 large eggplants
Slice the eggplant into thin wheels, spread them out on a large wooden cutting board or dish and give them a good coating of salt. Slice the zucchini lengthwise. Half the green tomatoes, dip them into the two eggs which you have beaten, coat them in bread crumbs and put into the fridge until needed. Half the garlic.
4 green tomatoes
12 cloves of fresh garlic
about half a cup of olive oil
2 cups of bread crumbs
some balsamic vinegar
12 black olives
about half a cup of freshly torn mint
Rinse the salt off the eggplant wheels and pat dry. Heat the olive oil in a large frying pan and stir in the garlic. Fry the garlic for a minute or so and then remove from the oil and set aside. Now fry the eggplant wheels in the hot olive oil until well browned, take them out and put them on paper to drain the excess oil. Do the same with the zucchini.
Turn the heat down slightly and add a little more olive oil. Gently fry the breadcrumb-coated green tomatoes and drain them (it's ok if some of the crumbs fall off Penny).
To serve, place the tomatoes in the centre of a large dish and surround it with the eggplant and the zucchini. Scatter the olives and the fried garlic pieces over the lot.
Sprinkle the torn mint leaves over the vegetables, give it a twirl of black pepper and very gently spoon over a few drops of balsamic vinegar. Go easy on the balsamic. It is delightful, but can be totally overpowering if you use too much. For once, rather use too little than too much. Place the dish in the fridge to cool before serving (or serve it straight away if you prefer it warm).
You can easily turn this into a light meal by serving soft white bread or rolls and a tossed mixed salad with it.
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