This post may contain affiliate links. Please read my disclosure.
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.
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.
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!
If you’ve tried this Italian marinated eggplant or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
For More Antipasto Ideas Try:
- Italian stuffed peppers with tomatoes and anchovies
- Fried zucchini pizza bites
- Whipped ricotta toast with balsamic cherries
- Rosemary focaccia with mozzarella
Italian Marinated Eggplant
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
- 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
35 Comments
Roader
September 14, 2018 at 11:50 pmI 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.
Thanks!
Mary
July 27, 2018 at 2:33 pmdo you refrigerate overnite?
Inside the rustic kitchen
July 27, 2018 at 2:53 pmHi Mary, yes refrigerate overnight (covered) then let it come to room temperature before serving. Thanks!
jane @ littlesugarsnaps
July 6, 2017 at 10:39 amThese 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.
Inside the rustic kitchen
July 6, 2017 at 8:56 pmMmm they are so good on a panino! I often can’t wait long, they’re so yummy eaten straight away too.
peter @Feed Your Soul Too
July 5, 2017 at 6:45 pmI am such a fan of eggplant. This recipe is simple but classic and looks real tasty.
Inside the rustic kitchen
July 5, 2017 at 10:02 pmI’m a big fan too, thanks so much Peter.
Michelle @ Vitamin Sunshine
July 5, 2017 at 6:31 pmThese look so delicious! I love eggplant — pinning to try later!
Inside the rustic kitchen
July 5, 2017 at 10:02 pmThanks so much Michelle!
Gloria @ Homemade & Yummy
July 5, 2017 at 3:53 pmWhat 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.
Inside the rustic kitchen
July 5, 2017 at 4:13 pmThanks so much Gloria, it’s great on sandwiches too!
Bintu - Recipes From A Pantry
July 5, 2017 at 3:43 pmWhat a good idea to marinate eggplant as it can taste a little bland but not this recipe! This looks delicious
Inside the rustic kitchen
July 5, 2017 at 4:13 pmThanks so much Bintu!
James | Thyme to Mango
July 4, 2017 at 1:44 amIt’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!
Inside the rustic kitchen
July 4, 2017 at 4:12 pmMmm it would be so good with gorgonzola and yes can’t forget the vino!
Anjali
July 3, 2017 at 11:59 pmLove this marinated eggplant dish! Great video!
Michael Verina
February 3, 2019 at 5:50 amMy 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!
Inside the rustic kitchen
February 3, 2019 at 5:45 pmSounds wonderful!!
Jagruti
July 3, 2017 at 11:44 pmI love love Eggplants and aubergines , this dish right up to my street. So good.
Inside the rustic kitchen
July 4, 2017 at 4:12 pmThank you Jagruti, so happy you like it!
Amanda
July 3, 2017 at 8:56 pmWhile 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.
Inside the rustic kitchen
July 4, 2017 at 4:11 pmThanks so much Amanda.
Jane
July 3, 2017 at 8:19 pmMmm, love everything about this recipe!
Jane x
Inside the rustic kitchen
July 4, 2017 at 4:11 pmAw thank you Jane!
Lisa | Garlic & Zest
July 3, 2017 at 8:12 pmI 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!
Inside the rustic kitchen
July 4, 2017 at 4:11 pmIt’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.
Dannii
June 29, 2017 at 10:34 pmI am not a huge fan of aubegine, but I think I would really enjoy this. Lovely flavours!
Hannah Healy
June 29, 2017 at 8:31 pmWow, this looks so amazing and tasty! I’m going to try it this weekend!
Inside the rustic kitchen
June 29, 2017 at 10:03 pmThanks so much Hannah, I hope you enjoy!
Karen @ Seasonal Cravings
June 29, 2017 at 8:27 pmLove 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.
Inside the rustic kitchen
June 29, 2017 at 10:03 pmThanks so much Karen!
Meg | Meg is Well
June 29, 2017 at 7:48 pmMy 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.
Inside the rustic kitchen
June 29, 2017 at 10:04 pmThis is definitely a quicker version, and no oven phew!
Allison - Celebrating Sweets
June 29, 2017 at 6:46 pmThis looks like the perfect summer side dish. I would love it alongside a glass of chilled white wine!
Inside the rustic kitchen
June 29, 2017 at 10:05 pmThat sounds perfect.