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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. 
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: Appetizer
Cuisine: Italian
Keyword: Italian eggplant, marinated eggplant
Servings: 6 people
Calories: 136kcal
Author: Emily Kemp

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

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

Nutrition

Calories: 136kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 372mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1.7% | Vitamin C: 11% | Calcium: 2.9% | Iron: 4.2%