Seaweed-Marinated Courgette and Aubergine

Updated at: Mon, 19 Feb 2024 19:37:08 GMT

Step 1

Wash and trim the courgette - use a vegetable peeler to get at least 16 long and thin strips

Step 2

Combine the vinegar, 100ml of water and 1tsp of seaweed in a shallow container and marinate the courgette strips for at least 2 hours in the fridge

Step 3

Wash, trim and halve the aubergine along its length. Lay the halves cut side down on a chopping board and cut through the aubergine parallel to the board into 2 or 3 about 1cm thick slices

Step 4

Cut the aubergine strips into 2-3cm long batons. Combine the 50ml of soy sauce, 25ml of water, 2 tsp of seaweed and a 1/4 tsp of salt in a container and marinate the aubergine for at least 2 hours in the fridge Stirring from time to time

Step 5

Peel and finely chop the onion and garlic, and the parssley. Put into a bowl, mix 2 tbsp of olive oil and set aside

Step 6

Cut the baguette into 16 pieces, spread with onion and garlic mxture, and cover with 1-2 aubergine batons, you can also decorate the batons with a thin strip of soaked nori

Step 7

Roll up the courgette slices, hold in shape with a toothpick and attach to the aubergine. Garnish with sesame seeds

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