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Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 4
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Prepare the ingredients before making Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free

  • 4 aubergines / eggplant
  • 6 tomatoes
  • 2 clove garlic
  • 1/2 bunch fresh parsley
  • 4 tbsp olive oil plus extra for greasing
  • 1 salt & pepper

How to Make Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Wash the aubergines, cut into 1cm thick slices, salt them then weigh them down on some kitchen paper and let them drain well, around 30 minutes
  • Step 2
  • Preheat the oven to gas 6 / 200C / 400°F
  • Step 3
  • Quarter the tomatoes, scoop out the seeds and dice the flesh, not too big
  • Step 4
  • Finely chop the parsley and garlic and add to the tomatoes. Add salt & pepper to taste, stir in 2 tbsp of the olive oil and set aside
  • Step 5
  • Lightly oil a baking tray. Pat the aubergine slices dry with fresh kitchen paper and place them on the baking tray. Drizzle over the last 2 tbsp of oil then bake 5 minutes each side
  • Step 6
  • Serve in a pretty stack alternating aubergine slices with the tomato mixture
Vickys Marinated Aubergine / Eggplant Stacks, Gluten, Dairy, Egg & Soy-Free Reviews

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