Fried and Marinated Courgettes and Aubergines

Name: Fried and Marinated Courgettes and Aubergines (Zucchini e Melanzane alla Scapece)
Cuisine: Italian
Ingredients: Olive oil for shallow-frying; 2 aubergines, cut into slices 5 mm (¼ in) thick; Salt; 1 garlic clove, coarsely chopped; 1 bunch of mint, roughly chopped; 4 courgettes, cut into slices 5 mm (¼ in) thick; 1 tablespoon white wine vinegar; 4 tablespoons olive oil

Zucchini e Melanzane alla Scapece

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

In the South, and particularly in Campania and Puglia, antipasti are almost always served with some pickled vegetables such as giardiniera or some fried and marinated vegetables such as these courgettes and aubergines. They make a delicious snack or accompaniment to cold roast meat.

Ingredients

2 aubergines, cut into slices 5 mm (¼ in) thick
Olive oil for shallow-frying
4 courgettes, cut into slices 5 mm (¼ in) thick

Method

Blanch the aubergine slices in boiling salted water for 1 minute, then drain and pat dry (this prevents them absorbing too much oil when they are fried). Heat some oil in a large frying pan and fry the aubergines and courgettes in batches until brown on each side. Put them in a dish, sprinkle with salt, then add the mint, olive oil, vinegar and garlic. Mix well and leave to marinate for at leas