Antipasti and Light Bites

Italian Marinated Eggplant

June 29, 2017 (Last Updated: February 23, 2020) by Emily

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Easy Italian marinated eggplant – grilled eggplant/aubergine marinated in garlic, oregano, chili and mint. Perfect as a side, with salad or as an antipasto with drinks.

Italian marinated eggplant

The thing about this marinated eggplant is that it can be eaten straight away and it tastes fantastic or it can be left for 6 hours to overnight for the eggplant to absorb all the delicious flavours and become extra delicious.

I love that it can be eaten straight away and added to a salad with mozzarella, so perfect for a summer lunch or picnic. When it’s left a little longer, the eggplant becomes softer and packed full of flavour making it perfect for sandwiches or crostini.

How to make Italian marinated eggplant

This is such a simple recipe and it packs a punch of flavour. I used garlic, oregano, chili, and mint for the marinade. These are all simple flavours that you’re sure to get in any supermarket and they make this eggplant so so so delicious.

To start, cut two large eggplant (aubergine) into slices, sprinkle them with a little salt and set them aside for 30 minutes. Rinse the eggplant and pat them dry, brush them very lightly with oil then add to a griddle pan to grill on each side until soft. You can also do this with a normal frying pan if you prefer.

To make the marinade, finely chop the chili, garlic and mint and add to a bowl with olive oil. Add the oregano and 1 tablespoon of red wine vinegar, stir and set aside until the eggplant has cooled slightly.

Italian marinated eggplant

The assembly

Add a layer of eggplant slices on a serving plate then drizzle over around 1 tablespoon of the marinade. Continue for another few layers until the aubergine and marinade is used up. If there is extra marinade, pour it over the top of the final layer.

You can serve this straight away or leave for 6 hours to overnight in a cool place to soak up all the flavours. Serve with salad, grilled meats or as an antipasto.

One of my favourite ways to eat this is on top of crostini with provolone cheese, heat it under the grill for a couple second for it to warm up slightly and until the cheese has just started to melt….love!

Italian marinated eggplant

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5 from 9 votes

Italian Marinated Eggplant

Easy Italian marinated eggplant recipe- grilled eggplant/aubergine marinated in garlic, oregano, chili and mint. Perfect as a side, with salad or as an antipasto with drinks. 
Course Appetizer
Cuisine Italian
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 6 people
Calories 136kcal
Author Emily Kemp


  • 2 large eggplant/aubergine
  • 1/2 red chili
  • 1 tbsp oregano
  • 1 small bunch fresh mint
  • 2 garlic cloves finely chopped
  • 4.5 tbsp (80ml) olive oil plus extra for frying
  • 1 tbsp red wine vinegar
  • salt


  • Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
  • Lightly brush the eggplant on each side with olive oil. Place on a hot griddle pan until soft ( you can do this using a normal frying pan too) set aside to cool slightly.
  • To make the marinade, finely chop the garlic, mint and chili (seeds removed) add to 80ml of olive oil with the red wine vinegar and oregano, stir.
  • When the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over 1 tbsp of the marinade then continue until all the slice and marinade has been used up. If there is extra marinade left, pour it over the final layer.
  • Eat straight away with salad, or as an antipasto. Alternativley leave to marinade for 6 hours to overnight for the eggplant to soak up the flavours even more.


Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate


Calories: 136kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 372mg | Fiber: 4g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 9.1mg | Calcium: 29mg | Iron: 0.8mg
Helpful Info for All Recipes
  • I always use extra virgin olive oil in all of my recipes unless stated otherwise
  • When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
  • All vegetables are medium sized unless stated otherwise
  • All recipes are tested and developed using a fan (convection) oven
  • Find out more about how nutrition is calculated here
  • Check out our must have Italian Pantry Staples here
  • You can also find all our Essential Kitchen Tools for Italian Cooking here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!



  • Reply
    September 14, 2018 at 11:50 pm

    I made it with 1/2 eggplant and 1/2 daikon. Same prep as called for in the recipe for both vegetables. It was absolutely delicious after four days in the fridge and stupefyingly superb after two weeks in the fridge.


  • Reply
    July 27, 2018 at 2:33 pm

    do you refrigerate overnite?

    • Reply
      Inside the rustic kitchen
      July 27, 2018 at 2:53 pm

      Hi Mary, yes refrigerate overnight (covered) then let it come to room temperature before serving. Thanks!

  • Reply
    jane @ littlesugarsnaps
    July 6, 2017 at 10:39 am

    These little slices look wonderfully colourful and flavourful. Reading your recipe I’m impressed by the need to marinade for 6 hours to get the aubergine to soak up all of the flavours. I would look to smuggle a few slices into a panini with some cream buffalo mozzarella.5 stars

    • Reply
      Inside the rustic kitchen
      July 6, 2017 at 8:56 pm

      Mmm they are so good on a panino! I often can’t wait long, they’re so yummy eaten straight away too.

  • Reply
    peter @Feed Your Soul Too
    July 5, 2017 at 6:45 pm

    I am such a fan of eggplant. This recipe is simple but classic and looks real tasty.5 stars

  • Reply
    Michelle @ Vitamin Sunshine
    July 5, 2017 at 6:31 pm

    These look so delicious! I love eggplant — pinning to try later!5 stars

  • Reply
    Gloria @ Homemade & Yummy
    July 5, 2017 at 3:53 pm

    What a great use of eggplant. Love it grilled and that marinade sounds delicious. This can be used on so many things…or all on it’s own.5 stars

  • Reply
    Bintu - Recipes From A Pantry
    July 5, 2017 at 3:43 pm

    What a good idea to marinate eggplant as it can taste a little bland but not this recipe! This looks delicious5 stars

  • Reply
    James | Thyme to Mango
    July 4, 2017 at 1:44 am

    It’s taken me almost thirty years to acquire the taste for eggplant but, now, I can’t imagine not eating it – in any form. And marinating it in all those flavours – YES!!! Definitely would pair this with some sort of cheese (I’m thinking gorgonzola) and crusty bread – and the obligatory glass of wine, of course!

  • Reply
    July 3, 2017 at 11:59 pm

    Love this marinated eggplant dish! Great video!

    • Reply
      Michael Verina
      February 3, 2019 at 5:50 am

      My mother use to make us marinated eggplant all the time. We would take eggplant sandwiches to school for lunch. She would grill the eggplant or just cut it in 1/4″ thick slices or cubed raw. You don’t have to grill the eggplant it will take on the flavor of whatever you put with it. She would add celery, garlic, peppers, & olives in the mix and make it like a salad. I’ve blended it into a pulp and spread it on bruschetta bread as hors’oeuvres. Very tasty!

  • Reply
    July 3, 2017 at 11:44 pm

    I love love Eggplants and aubergines , this dish right up to my street. So good.

  • Reply
    July 3, 2017 at 8:56 pm

    While I enjoy the flavor of un-embellished eggplant, I love how it takes on the flavor of the marinade. This is so simple, yet so elegant.5 stars

  • Reply
    July 3, 2017 at 8:19 pm

    Mmm, love everything about this recipe!
    Jane x

  • Reply
    Lisa | Garlic & Zest
    July 3, 2017 at 8:12 pm

    I am one of those people who’s never favored eggplant. I always found it spongy and tasteless — but I think my tastebuds have evolved, because the last few times I’ve had it, I didn’t have the same reaction. This looks like something I would really enjoy. Love the simple herb dressing and griddling the eggplant slices! Looks perfect for a meatless Monday!5 stars

    • Reply
      Inside the rustic kitchen
      July 4, 2017 at 4:11 pm

      It’s funny how your taste buds change isn’t it? When I was younger I hated mushroom, I was convinced there was no way on earth I would like them and now I couldn’t live without them. Thanks so much Lisa.

  • Reply
    June 29, 2017 at 10:34 pm

    I am not a huge fan of aubegine, but I think I would really enjoy this. Lovely flavours!

  • Reply
    Hannah Healy
    June 29, 2017 at 8:31 pm

    Wow, this looks so amazing and tasty! I’m going to try it this weekend!5 stars

  • Reply
    Karen @ Seasonal Cravings
    June 29, 2017 at 8:27 pm

    Love marinating and then grilling veggies. I don’t eat a lot of eggplant but this looks like a great way to get into it! Love the addition of mint.

  • Reply
    Meg | Meg is Well
    June 29, 2017 at 7:48 pm

    My favorite meals are the type that you can make ahead of time and let the flavors marinate for hours. This would be perfect too for hot summer days! Most eggplant recipes I’ve seen require lots of oven time.5 stars

  • Reply
    Allison - Celebrating Sweets
    June 29, 2017 at 6:46 pm

    This looks like the perfect summer side dish. I would love it alongside a glass of chilled white wine!

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