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Barbecued Zucchini and Eggplant
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Food News | No Comments
Cut ends of eggplant and finely slice lengthways into 1 ½ cm thick.
Trim zuchhini and slice lengthways into halves or thirds depending on size.
Heat a little oil in a large fry pan and fry the eggplant and zuchhini in batches until lightly golden. Place in a glass bowl and sprinkle with salt and freshly ground black pepper, garlic, parsley and oregano.
Place sherry vinegar, honey and water in a small saucepan and bring to the boil. Pour over the vegetables and place in refrigerator to marinade overnight.
Serve either warm or at room temperature.
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