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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
Servings: 6 people
Calories: 136kcal
Author: Emily Kemp


  • 2 large eggplant/aubergine
  • ½ red chili
  • 1 tablespoon oregano
  • 1 small bunch fresh mint
  • 2 garlic cloves finely chopped
  • 4.5 tbsp (80ml) olive oil plus extra for frying
  • 1 tablespoon red wine vinegar
  • salt


  • Slice the eggplant around ¼ 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 tablespoon 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