How to Easily Marinate Eggplant in a Flavorful Blend

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Christina Flores

· 2 min read

Eggplant Marinated: A Flavorful Vegetarian Delight

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes (marinating)

Total Time: 1 hour 20 minutes

Servings: 4-6


  • 2 medium-sized eggplants, sliced into 1/2-inch thick rounds
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Steps to Cook:

  1. Prepare the Eggplant:

    • Slice the eggplants into 1/2-inch thick rounds and place them in a colander. Sprinkle generously with salt and let them sit for 30 minutes to allow the excess moisture to drain.
    • Rinse the eggplant slices under cold water and pat them dry with paper towels.
  2. Make the Marinade:

    • In a shallow baking dish or large resealable plastic bag, combine the olive oil, balsamic vinegar, minced garlic, chopped basil, chopped parsley, dried oregano, and red pepper flakes (if using). Season with salt and black pepper to taste.
  3. Marinate the Eggplant:

    • Add the eggplant slices to the marinade, ensuring they are evenly coated. Cover the dish or seal the bag and refrigerate for 30 minutes, flipping the slices halfway through.
  4. Preheat the Oven:

    • Preheat your oven to 400°F (200°C).
  5. Roast the Eggplant:

    • Arrange the marinated eggplant slices in a single layer on a large baking sheet lined with parchment paper.
    • Roast the eggplant in the preheated oven for 25-30 minutes, flipping the slices halfway through, until they are tender and lightly browned.
  6. Serve and Enjoy:

    • Transfer the roasted eggplant slices to a serving platter or bowl.
    • Drizzle any remaining marinade from the baking dish over the eggplant.
    • Serve the marinated eggplant warm or at room temperature, garnished with additional fresh basil or parsley, if desired.

Cook’s Note:

  • For best results, choose firm, unblemished eggplants. The salt step helps remove excess moisture and bitterness from the eggplant.
  • Adjust the amount of red pepper flakes to your desired level of spiciness.
  • This recipe can be made ahead of time. The marinated eggplant can be stored in the refrigerator for up to 3 days.
  • Serve the marinated eggplant as a side dish, appetizer, or as part of a Mediterranean-inspired meal. It pairs well with grilled meats, pasta dishes, or crusty bread.
  • Feel free to experiment with different herbs and spices in the marinade to suit your personal preferences.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!