s to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, aubergine (eggplant), and courgette (zucchini) http://homecooking.about.com/od/specificdishe1/a/marinadescience.htm . The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices. Tissue breakdown In meats, the acid causes the tissue… (More on Marinated)