Italian Marinated Eggplant Aubergine
Discover the bold, rustic flavors of Italy with this Italian Marinated Eggplant Aubergine recipe—a true Mediterranean delight! Tender slices of grilled eggplant are infused with an aromatic marinade of extra virgin olive oil, white wine vinegar, garlic, fresh herbs like parsley and basil, and a touch of chili flakes for subtle heat. The eggplant is transformed into a melt-in-your-mouth appetizer or side dish after marinating for hours, allowing the flavors to develop beautifully. Perfect as part of an antipasto platter or served with crusty bread, this easy, make-ahead recipe is a showstopper for entertaining or an elegant addition to weeknight meals. Whether you're searching for healthy vegetarian options or a classic Italian dish, this marinated eggplant is sure to impress!
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Recipe Information
Ingredients
- 2 medium Eggplants (aubergines)
- 1 tablespoon Salt
- 100 milliliters Olive oil
- 50 milliliters White wine vinegar
- 4 medium Garlic cloves
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Chili flakes
- 10 leaves Fresh basil leaves
- 0.5 teaspoon Black pepper
Instructions
Wash and slice the eggplants into 1/4-inch (0.6 cm) thick rounds.
Lay the eggplant slices in a colander and sprinkle them evenly with the tablespoon of salt. Let them sit for 30 minutes to draw out moisture and bitterness.
After 30 minutes, rinse the eggplant slices under cold water to remove the excess salt. Pat them dry with a clean kitchen towel.
Heat a large grill pan or skillet over medium-high heat. Grill the eggplant slices for about 2-3 minutes on each side until they are tender and have slight grill marks. Set aside on a plate to cool.
In a small bowl, whisk together the olive oil, white wine vinegar, minced garlic cloves, chopped parsley, dried oregano, chili flakes, and black pepper to prepare the marinade.
In a shallow dish or container, layer the grilled eggplant slices. Pour some of the marinade over the first layer. Add a few basil leaves on top.
Continue layering the remaining eggplant slices, marinade, and basil until all ingredients are used.
Cover the dish or container with a lid or plastic wrap and refrigerate the marinated eggplant for at least 4 hours or overnight to allow the flavors to meld.
Before serving, bring the marinated eggplant to room temperature for 15–20 minutes. Serve on a platter as part of an antipasto spread, or enjoy with crusty bread.
Nutrition Facts
Calories |
1079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.9 g | 120% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5846 mg | 254% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 32.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2246 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
