Marinated Eggplant Aubergine
Transform your eggplant game with this vibrant Marinated Eggplant Aubergine recipe, a Mediterranean-inspired dish bursting with flavor. Tender slices of golden-brown eggplant are infused with a zesty marinade of extra virgin olive oil, red wine vinegar, garlic, fresh parsley, and basil, with a hint of heat from red chili flakes. This make-ahead recipe is perfect for entertaining, as the marination intensifies the bold, herby flavors. Serve it as a savory antipasto, a topping for crusty bread, or a side dish that complements grilled meats or pasta. Ready in just 40 minutes with minimal effort, this dish is an elegant and healthy addition to any table.
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Ingredients
- 2 pieces eggplants (medium-sized)
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 3 pieces garlic cloves (finely minced)
- 15 grams fresh parsley (finely chopped)
- 10 grams fresh basil leaves (chopped)
- 1 teaspoon red chili flakes
- 2 teaspoons sea salt
- 1 teaspoon black pepper (freshly ground)
Directions
Step 1
Slice the eggplants into 1/4-inch thick rounds or strips, depending on your preferred presentation.
Step 2
Lay the eggplant slices on a cutting board or tray and sprinkle both sides with 1 teaspoon of sea salt. Let them sit for 15-20 minutes to draw out excess moisture and any bitterness.
Step 3
Rinse the eggplant slices under cold water to remove the salt, then pat them dry thoroughly with a clean kitchen towel or paper towels.
Step 4
Heat a large non-stick skillet or grill pan over medium-high heat. Brush the eggplant slices lightly on both sides with olive oil and cook in batches for about 3-4 minutes per side, or until golden brown and soft. Set them aside to cool slightly.
Step 5
In a small bowl, whisk together 4 tablespoons of olive oil, red wine vinegar, minced garlic, parsley, basil, red chili flakes, remaining salt, and black pepper.
Step 6
In a shallow dish or bowl, layer the cooked eggplant slices and pour the marinade over each layer, ensuring the slices are well-coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Step 7
Before serving, let the marinated eggplant come to room temperature. Serve as an antipasto, on toasted bread, or as a side dish.
Nutrition Facts
| Serving size | 758 grams (758.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 693 |
| Total Fat 57.60g | 74% |
| Saturated Fat 8.20g | 41% |
| Cholesterol 0mg | 0% |
| Sodium 4683mg | 204% |
| Total Carbohydrate 48.50g | 18% |
| Dietary Fiber 20.80g | 74% |
| Total Sugars 21.40g | |
| Protein 9.00g | 18% |
| Vitamin D 0IU | 0% |
| Calcium 171mg | 13% |
| Iron 4mg | 23% |
| Potassium 1723mg | 37% |
Source of Calories