Zesty Marinated Eggplant
This dish features thin slices or strips of eggplant that are grilled or sauteed, then soaked in a vibrant marinade made with garlic, vinegar, herbs, and chili flakes. It’s a Mediterranean-style treat you can enjoy on bread, salads, grain bowls, or as part of an antipasto spread.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Marinate Time: 2 hours (best overnight)
Total Time: ~2 hrs 30 mins
Ingredients
For the Eggplant:
2 medium eggplants (or 3 small), peeled if desired
Salt (for sweating)
2–3 tbsp olive oil (for cooking)
For the Marinade:
3 tbsp olive oil
3 tbsp white wine vinegar or red wine vinegar
2–3 garlic cloves, thinly sliced
½ tsp chili flakes (adjust to taste)
1 tsp dried oregano (or 1 tbsp fresh)
Salt & pepper to taste
Optional: juice of ½ lemon, chopped parsley or basil
Instructions
Step 1: Prep the Eggplant
1. Slice eggplants lengthwise into ¼-inch thick strips or rounds.
2. Lay on a tray and sprinkle with salt. Let sit for 20–30 minutes to draw out moisture.
3. Pat dry with paper towels to remove excess water and salt.
Step 2: Cook the Eggplant
1. Heat a grill pan or skillet over medium heat. Add a little oil.
2. Cook eggplant slices in batches for 2–3 minutes per side until browned and soft.
3. Transfer to a dish or container
Step 3: Make the Marinade
1. In a bowl, mix olive oil, vinegar, garlic, chili flakes, oregano, salt, and pepper.
2. Pour marinade over the warm eggplant. Toss gently to coat.
3. Cover and refrigerate for at least 2 hours, ideally overnight, to absorb flavors.
Serving Ideas
On toasted bread or crostiniIn
sandwiches or wraps
Over salads or grain bowls
As part of an antipasto platter with olives, hummus, and roasted peppers
Tips & Notes
For extra flavor: add sun-dried tomatoes, capers, or roasted red pepper to the mix.
Want a deeper flavor: Use balsamic vinegar or smoked paprika.
Frequently asked questions FAQs
Q: Can I bake the eggplant instead of grilling it?
A: Yes! Bake at 400°F (200°C) for about 20 minutes, flipping halfway.
Q: Can I freeze this?
A: It’s best fresh or chilled; freezing changes the texture.
Q: Is this vegan and gluten-free?
A: Yes — naturally both!
Q: Can I use Japanese eggplants?
A: Absolutely — they’re tender and perfect for marinating.
Nutritional Information
Approximate for ¼ of the batch:
Calories: ~170
Fat: 14g
Carbs: 10g
Fiber: 5g
Protein: 2g
Sodium: ~200mg