Introducing two elegant appetizer recipes using summer vegetables: eggplant and zucchini. 'Mint Flavored Zucchini' and 'Easy Eggplant Marinade' are perfect with drinks. Light and refreshing with herbs and olive oil, they are ideal as antipasti or as a side dish for your main course. Enjoy authentic Italian flavors easily at home.
Ingredients
Main Ingredients (2 servings)
- Zucchini 1 piece
- Fresh Mint Leaves (approx.) 10 leaves
- Eggplant 1 piece
- Onion 1/2 piece
- Anchovy Fillets (approx.) 2-3 pieces
- Fresh Parsley Leaves (approx.) to taste
Seasonings
- White Wine Vinegar (to taste)
- Olive Oil (to taste)
- Salt (to taste)
- Pepper (to taste)
Steps
- Lightly salt the eggplant and let it sit for 5-10 minutes to draw out bitterness.
- Finely chop the onion (1/2 piece). If you prefer less pungent flavor, soak it in water briefly.
- Pat dry the moisture from the eggplant with paper towels.
- Grill or toast the eggplant in a toaster oven without oil until golden brown on both sides. (Key Tip!) Grilling without oil allows you to enjoy the eggplant's natural flavor.
- Remove the ends from the zucchini (1 piece) and slice it into approx. 1 cm thick rounds.
- Heat olive oil (to taste) in a frying pan over medium heat and sear the zucchini until golden brown on both sides.
- Place the cooked eggplant into a bowl.
- Add a small amount of salt to the eggplant.
- Add the chopped onion to the eggplant.
- Chop the anchovy fillets (2-3 pieces) into bite-sized pieces and add to the eggplant.
- Generously drizzle olive oil (to taste) over the entire eggplant. (Key Tip!) Use extra virgin olive oil without heating it, as a dressing.
- Roughly chop the fresh parsley leaves and mix into the eggplant.
- Drizzle more olive oil (to taste) on top. You can add lemon juice or white wine vinegar (to taste) if desired.
- Let the prepared eggplant marinade sit for at least 15 minutes to allow flavors to meld.
- Transfer the grilled zucchini to a bowl, lightly draining any remaining oil from the pan.
- Add salt (to taste) to the zucchini and mix gently.
- While the zucchini is still hot, gradually add white wine vinegar (a little) to the same pan, mixing as you evaporate the acidity. Repeat this a few times. (Key Tip!) Holding down the spout when pouring vinegar helps control the amount and mellows the acidity, enhancing the umami.
- Add salt (to taste) and mix in the roughly chopped fresh mint leaves (to taste).
- Plate the mint flavored zucchini and serve.
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