How to Easily Prepare Marinated Eggplant

Marinated Eggplant

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes (marinating)

Total Time: 1 hour 15 minutes

Servings: 4-6

Ingredients:

• 2 medium-sized eggplants, sliced into 1/2-inch thick rounds
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional)

Steps to Cook:

1. Slice the eggplants: Wash the eggplants and slice them into 1/2-inch thick rounds. Place the slices in a colander and sprinkle with salt. Let them sit for 30 minutes to draw out any bitterness.

2. Prepare the marinade: In a medium-sized bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, basil, salt, and black pepper.

3. Marinate the eggplant: Rinse the eggplant slices under cold water and pat them dry with paper towels. Add the eggplant slices to the marinade and toss gently to coat. Cover the bowl with plastic wrap and refrigerate for 30 minutes, flipping the slices halfway through.

4. Grill or roast the eggplant: Preheat your grill or oven to 400°F (200°C).

   a. Grilling: Lightly oil the grill grates. Carefully transfer the marinated eggplant slices to the grill and cook for 3-4 minutes per side, or until tender and lightly charred.

   b. Roasting: Line a baking sheet with parchment paper or a silicone baking mat. Arrange the marinated eggplant slices in a single layer on the prepared baking sheet. Roast for 15-20 minutes, flipping the slices halfway through, until tender and lightly browned.

5. Serve and garnish: Transfer the grilled or roasted eggplant slices to a serving platter. Sprinkle with the chopped fresh parsley, if using. Serve warm or at room temperature.

Cook’s Note:

• For best results, use firm, unblemished eggplants. Smaller eggplants tend to be less bitter than larger ones.
• The salting step helps remove any bitterness from the eggplant. Be sure to rinse the eggplant slices thoroughly after salting to remove any excess salt.
• The marinade can be adjusted to suit your taste preferences. You can add more or less garlic, herbs, or acidity to your liking.
• If you prefer a softer texture, you can roast the eggplant slices for a few minutes longer.
• This marinated eggplant dish can be served as a side, added to salads, or enjoyed as a vegetarian main course.
• Leftover marinated eggplant can be stored in an airtight container in the refrigerator for up to 4 days.

---