Marinated Eggplant Aubergine
Transform your eggplant game with this vibrant Marinated Eggplant Aubergine recipe, a Mediterranean-inspired dish bursting with flavor. Tender slices of golden-brown eggplant are infused with a zesty marinade of extra virgin olive oil, red wine vinegar, garlic, fresh parsley, and basil, with a hint of heat from red chili flakes. This make-ahead recipe is perfect for entertaining, as the marination intensifies the bold, herby flavors. Serve it as a savory antipasto, a topping for crusty bread, or a side dish that complements grilled meats or pasta. Ready in just 40 minutes with minimal effort, this dish is an elegant and healthy addition to any table.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 3 pieces garlic cloves (finely minced)
- 15 grams fresh parsley (finely chopped)
- 10 grams fresh basil leaves (chopped)
- 1 teaspoon red chili flakes
- 2 teaspoons sea salt
- 1 teaspoon black pepper (freshly ground)
Instructions
Slice the eggplants into 1/4-inch thick rounds or strips, depending on your preferred presentation.
Lay the eggplant slices on a cutting board or tray and sprinkle both sides with 1 teaspoon of sea salt. Let them sit for 15-20 minutes to draw out excess moisture and any bitterness.
Rinse the eggplant slices under cold water to remove the salt, then pat them dry thoroughly with a clean kitchen towel or paper towels.
Heat a large non-stick skillet or grill pan over medium-high heat. Brush the eggplant slices lightly on both sides with olive oil and cook in batches for about 3-4 minutes per side, or until golden brown and soft. Set them aside to cool slightly.
In a small bowl, whisk together 4 tablespoons of olive oil, red wine vinegar, minced garlic, parsley, basil, red chili flakes, remaining salt, and black pepper.
In a shallow dish or bowl, layer the cooked eggplant slices and pour the marinade over each layer, ensuring the slices are well-coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
Before serving, let the marinated eggplant come to room temperature. Serve as an antipasto, on toasted bread, or as a side dish.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4683 mg | 204% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 21.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1723 mg | 37% | |
*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.
