Marinated Eggplant
Transform your eggplant into a show-stopping side dish with this Marinated Eggplant recipe—an irresistible blend of tender, golden-brown slices infused with vibrant Mediterranean flavors. After a quick soak to reduce bitterness, the eggplant is pan-fried to perfection and then bathed in a zesty marinade of olive oil, red wine vinegar, garlic, fresh parsley, and a hint of red chili flakes for a subtle kick. The magic happens as the eggplant rests, absorbing all the bold and tangy flavors, making it the perfect make-ahead dish. Serve it as a flavorful antipasto, a topping for crusty bread, or a delightful addition to salads. This simple yet elegant recipe is gluten-free, vegan-friendly, and sure to impress at any gathering!
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Recipe Information
Ingredients
- 2 medium-sized Eggplants
- 6 tablespoons Olive oil
- 3 large Garlic cloves
- 3 tablespoons Red wine vinegar
- 2 tablespoons Fresh parsley
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 cups Water
Instructions
Wash the eggplants and remove the stems. Slice them lengthwise into thin strips, about 1/4 inch thick.
Fill a large bowl with 4 cups of water and dissolve 1 teaspoon of salt in it. Submerge the eggplant slices in the salted water for 10 minutes. This will help reduce bitterness.
Meanwhile, finely mince the garlic and chop the parsley. Set them aside.
After soaking, remove the eggplant slices from the water and pat them dry with paper towels.
Heat 3 tablespoons of olive oil in a large non-stick skillet over medium heat. Place a single layer of eggplant slices in the skillet and cook for 2-3 minutes on each side until golden brown and tender. Work in batches, adding more olive oil as needed.
As the eggplant slices cook, transfer them to a plate lined with paper towels to drain any excess oil.
In a small bowl, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, minced garlic, chopped parsley, red chili flakes, salt, and black pepper.
Arrange the cooked eggplant slices in a shallow dish or container. Pour the marinade evenly over the slices, making sure each piece is coated. Cover and refrigerate for at least 1 hour (or up to 24 hours) to allow the flavors to meld.
Before serving, bring the marinated eggplant to room temperature and garnish with additional parsley if desired. Serve as a side dish, antipasto, or as a topping for bread or salad.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 17.8 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1564 mg | 33% | |
*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.
