French-style Aubergines à la Saor

Ingredients

In this French adaptation, the Italian dish Melanzane in saor is transformed into Aubergines à la Saor. While the basic concept remains the same, the French version incorporates the flavors and ingredients commonly found in Provencal cuisine. The use of white wine vinegar, olive oil, and a variety of aromatic herbs gives the dish a distinct French twist, while still maintaining the essence of the original Italian recipe. We alse have the original recipe for Melanzane in saor, so you can check it out.

• 2 large aubergines (eggplants) 2 large aubergines (eggplants)
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) white wine vinegar 1/4 cup (60ml) white wine vinegar
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 17g, 10g
• Protein: 2g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Slice the aubergines into thin rounds and sprinkle them with salt. Let them sit for 30 minutes to remove excess moisture, then pat them dry with a paper towel.
2. 2.
   Heat olive oil in a large skillet over medium heat. Fry the aubergine slices until golden brown on both sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onions and minced garlic. Cook until the onions are caramelized and golden brown.
4. 4.
   In a small bowl, whisk together the white wine vinegar, olive oil, sugar, dried thyme, dried rosemary, salt, and pepper.
5. 5.
   In a shallow dish, layer the fried aubergines, caramelized onions, and minced garlic. Pour the vinegar mixture over the layers.
6. 6.
   Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to develop.
7. 7.
   Serve chilled or at room temperature as an appetizer or side dish.

Treat your ingredients with care...

• Aubergines — Salting the aubergines before frying helps remove excess moisture and improves their texture. Make sure to pat them dry before frying to avoid excess oil absorption.
• Onions — Slowly caramelizing the onions brings out their natural sweetness and enhances the flavor of the dish.
• White wine vinegar — Choose a good quality white wine vinegar for the best flavor. If you prefer a milder taste, you can use apple cider vinegar as a substitute.
• Dried herbs — If you have fresh thyme and rosemary available, feel free to use them instead of dried herbs. Use double the amount of fresh herbs compared to dried.

Tips & Tricks

• For a twist of flavor, add a handful of pitted black olives or capers to the dish before marinating.
• Serve the Aubergines à la Saor with crusty French bread or baguette slices to soak up the delicious marinade.
• This dish tastes even better the next day, as the flavors continue to develop. Consider making it in advance for a stress-free appetizer or side dish.

Serving advice

Serve the Aubergines à la Saor as an appetizer or side dish. It pairs well with grilled meats, roasted chicken, or as part of a Mediterranean-inspired mezze platter. Garnish with fresh herbs, such as parsley or basil, for an extra touch of freshness.

Presentation advice

Arrange the marinated aubergines on a platter, allowing the layers of onions and garlic to be visible. Drizzle a little extra olive oil on top for a glossy finish. Sprinkle some fresh herbs over the dish for a pop of color.