Marinated Eggplant

Transform your eggplant into a show-stopping side dish with this Marinated Eggplant recipe—an irresistible blend of tender, golden-brown slices infused with vibrant Mediterranean flavors. After a quick soak to reduce bitterness, the eggplant is pan-fried to perfection and then bathed in a zesty marinade of olive oil, red wine vinegar, garlic, fresh parsley, and a hint of red chili flakes for a subtle kick. The magic happens as the eggplant rests, absorbing all the bold and tangy flavors, making it the perfect make-ahead dish. Serve it as a flavorful antipasto, a topping for crusty bread, or a delightful addition to salads. This simple yet elegant recipe is gluten-free, vegan-friendly, and sure to impress at any gathering!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 medium-sized Eggplants
• 6 tablespoons Olive oil
• 3 large Garlic cloves
• 3 tablespoons Red wine vinegar
• 2 tablespoons Fresh parsley
• 0.5 teaspoons Red chili flakes
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 4 cups Water

Directions

Step 1

Wash the eggplants and remove the stems. Slice them lengthwise into thin strips, about 1/4 inch thick.

Step 2

Fill a large bowl with 4 cups of water and dissolve 1 teaspoon of salt in it. Submerge the eggplant slices in the salted water for 10 minutes. This will help reduce bitterness.

Step 3

Meanwhile, finely mince the garlic and chop the parsley. Set them aside.

Step 4

After soaking, remove the eggplant slices from the water and pat them dry with paper towels.

Step 5

Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Place a single layer of eggplant slices in the skillet and cook for 2-3 minutes on each side until golden brown and tender. Work in batches, adding more olive oil as needed.

Step 6

As the eggplant slices cook, transfer them to a plate lined with paper towels to drain any excess oil.

Step 7

In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, minced garlic, chopped parsley, red chili flakes, salt, and black pepper.

Step 8

Arrange the cooked eggplant slices in a shallow dish or container. Pour the marinade evenly over the slices, making sure each piece is coated. Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld.

Step 9

Before serving, bring the marinated eggplant to room temperature and garnish with additional parsley if desired. Serve as a side dish, antipasto, or as a topping for bread or salad.

Nutrition Facts

Serving size	1721.7 grams (1721.7g)

Amount per serving	% Daily Value*
Calories	945

Total Fat 85.30g	109%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 8.00g
Cholesterol 0mg	0%
Sodium 2414mg	105%
Total Carbohydrate 42.80g	16%
Dietary Fiber 19.60g	70%
Total Sugars 17.80g
Protein 7.60g	15%

Vitamin D 0IU	0%
Calcium 174mg	13%
Iron 3mg	18%
Potassium 1564mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.2%

Protein: 3.1%

Carbs: 17.7%