An easy side dish, indeed very easy, marinated eggplants are delicious and fragrant. Grilled eggplants left to rest with a pesto of aromatic herbs and garlic, served cold or at room temperature. Perfect to accompany meat, cheese, or eggs, I love them. I just need these, a mozzarella, a slice of good bread, and I’m happy.
Let’s get to work and prepare marinated eggplants together.
If you like eggplant recipes, I’ll leave you some super good ideas.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Marinated Eggplants
- 2 eggplants
- 1 bunch parsley
- A few leaves basil
- 2 cloves garlic
- to taste salt and pepper
- to taste extra virgin olive oil
Tools
- Grill Pan
Steps for Preparing Marinated Eggplants
Wash the eggplants and slice them. You can make them thinner or thicker according to your taste. Grill them for a few minutes on each side, place them on a plate, and let them cool.
Wash the basil and parsley. Add two garlic cloves. Chop everything and gather in a bowl. Add salt, pepper, and extra virgin olive oil. Mix.
Pour a drizzle of oil in a container. Layer the eggplants and season with the freshly made pesto. Close the container and place it in the fridge for at least a couple of hours before serving.
Storage
Store the eggplants in the fridge for two or three days.
Store the eggplants in the fridge for two or three days.
