Marinated Eggplant with Capers and Mint
This marinated eggplant dish features tender eggplant slices soaked in a zesty marinade of olive oil, garlic, vinegar, briny capers, and fresh mint. A classic in Mediterranean and Italian cuisine, this dish can be served as part of a mezze platter, a side for grilled meats, or as a topping for crostini.
Time Required:
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Marinate Time: 1–2 hours (or overnight for best flavor)
Total Time: ~2 hours
Servings: 4
Ingredients:
2 medium eggplants, sliced into 1/4-inch rounds
2–3 tbsp olive oil, for cooking
Salt, for sprinkling
Freshly ground black pepper, to taste
For the Marinade:
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar (or white wine vinegar)
2 tbsp capers, rinsed and drained
2 garlic cloves, thinly sliced
1/4 tsp chili flakes
2 tbsp fresh mint leaves, roughly chopped
1 tbsp fresh parsley, chopped
Instructions:
1. Prepare the eggplant:
Lightly salt both sides of the eggplant slices and let sit for 10–15 minutes to draw out bitterness.
Pat dry with a paper towel.
2. Cook the eggplant:
Heat a grill pan or skillet over medium heat with 1–2 tbsp olive oil.
Cook the eggplant slices in batches for 3–4 minutes per side until golden and soft. Add more oil as needed.
3. Make the marinade:
In a bowl, whisk together olive oil, vinegar, garlic, capers, and chili flakes (if using).
Stir in mint and parsley.
4. Marinate:
In a shallow dish or container, layer the cooked eggplant slices and spoon the marinade over each layer.
Repeat until all slices are coated. Cover and refrigerate for at least 1 hour, ideally overnight.
5. Serve:
Bring to room temperature before serving. Drizzle with extra marinade and garnish with fresh mint.
Notes & Tips:
Roasting Option: You can roast eggplant slices at 400°F (200°C) for 20–25 minutes instead of pan-searing.
Make it a meal: Serve with crusty bread, over couscous, or with grilled chicken or fish.
Storage: Keeps well in the fridge for 3–4 days. Flavors improve as it sits.
Frequently Asked Questions
Q: Can I use Japanese or Chinese eggplants?
Yes! These varieties are tender and less bitter, so salting is optional.
Q: Can I substitute mint?
Fresh basil or parsley works well, though mint gives it a unique refreshing note.
Q: Can I add other vegetables?
Yes—zucchini or roasted red peppers pair beautifully when marinated together.
Nutritional Information
Calories ~140 kcal
Protein 2g
Carbohydrates 9g
Fiber 4g
Fat 11g
Sodium 210mg