Descrizione
Discover a simple, traditional recipe from Provence for marinated eggplant (aubergine) cooked with a unique ingredient: French rosé wine. This quick recipe requires no peeling or salting and keeps in the fridge for up to a week.
If you are looking for a simple way to enjoy aubergines, this rustic Provencal marinade is incredibly easy to make. By simmering bite-sized eggplant chunks in a balanced mixture of olive oil, vinegar, garlic, herbs, a touch of honey, and a dry French rosé wine, you get a tender, tangy condiment that elevates almost any meal.
In this video, we walk through the entire process from stove to jar, including a few important storage tips. Plus, we put the marinated eggplant to the test with three different serving styles—on its own, alongside grilled lamb, and as a flavorful addition to a classic Southern French style sandwich.
If you try this recipe at home, let us know in the comments how you served it!
📋 Ingredients list:
2 Eggplants (Aubergines): approx. 500g (Lebanese or smaller varieties are best)
French Rosé Wine: 1 part (preferably a dry, simple Provence rosé)
Vinegar: 1 part (equal to the wine)
Olive Oil: 2 parts (double the amount of wine/vinegar)
Honey: approx. 1 teaspoon
Garlic: 2-3 cloves, crushed
Herbs: 2-3 Bay leaves & a sprig of fresh Thyme
you can add extra fresh herb if you like
Seasoning: Salt and black pepper to taste
⏱️ Timestamps:
0:00 - Introduction & The Provencal Secret
0:55 - Key Ingredients & Why French Rosé?
2:02 - Preparing the Marinade Concoction on the Stove
3:18 - How to Cut the Eggplant (Aubergine)
5:08 - Simmering the Eggplant in the Marinade
6:40 - Jarring, Storing, and Fridge Safety Tips
8:32 - Taste Test: Eggplant on its Own
10:26 - Taste Test: Paired with Lamb Cutlets
11:39 - Taste Test: In a Southern French Baguette Sandwich
13:03 - Final Verdict & What's Coming Next
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#FrenchCooking #EggplantRecipe #ProvencalFood #MarinatedEggplant #Aubergine Recipe #EasyRecipes
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