I made a big batch of this marinated eggplant recipe for my birthday dinner a few weeks ago as part of a grazing table I set up. Even though the table was weighed down by glorious cheese, charcuterie and fresh bread, the dish everyone kept talking about was this marinated eggplant. It is truly a joy, intensely flavored with fresh garlic, lemon, herbs and chilli. I almost always have a large jar in the fridge now and we have it on sandwiches, chopped up in pasta dishes and as a simple lunch with good bread often.
Ingredients needed
Eggplant. Aubergine/brinjal. Extra-virgin olive oil. Fresh lemon juice. White Balsamic vinegar or white wine vinegar can be substituted. Fresh garlic cloves. Chilli flakes or fresh red chillies. Dried oregano. Other dried herbs like thyme or parsley will also work. Salt and black pepper.
How to make marinated eggplant (summary)
Slice eggplant into thin slices and brush with olive oil. Grill in a hot grill pan until soft and caramelized on both sides. Place the grilled eggplant into a large jar or sealable container. Whisk olive oil, lemon juice, crushed garlic, finely chopped chillies and dried oregano with a generous pinch of salt and pepper together in a large bowl then pour over the grilled eggplant. Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks.
How long can you marinate eggplant?
Ideally the eggplant should marinate for at least 6 hours to allow the eggplant time to absorb the flavors, however eggplant can be left submerged in the marinade, sealed in the fridge for 1-2 weeks.
How to serve marinated eggplant
More antipasto recipe ideas:
