Recipe by Sackville
If you're having a party, lighten your load by making this simple but tasty dish three days ahead of time. I found the recipe in the Observer newspaper, and the author says it is a Sephardi Jewish dish that is still eaten in Italy and Iraq.
- 750 g courgettes, washed and sliced into thin rounds
- olive oil
- 3 cloves garlic, minced
- 12 sprigs of fresh mint, coarsely chopped
- cayenne pepper
- 4 tablespoons white wine vinegar
- salt and pepper
Directions See How It's Made
- Fry the courgettes in hot oil until they are just browned.
- Drain on paper towel and then place a layer of the courgettes in the bottom of a serving dish.
- Sprinkle with garlic, a little mint, a bit of cayenne and vinegar.
- Add a little salt and pepper, then continue with another layer of courgettes and seasonings.
- Keep going until you are out of courgettes.
- Cover tightly and leave to marinate for three days in the fridge.
- The dish is at its best at room temperature, so remove it from the fridge about an hour before you want to serve it.