The Marinated Eggplants with Garlic and Chili Pepper are a great summer side dish or a tasty appetizer that is really easy and quick to prepare. The eggplants are cooked in a pan without oil or on a cast iron grill and then seasoned with a tasty marinade and stored in the fridge.
As a starter, serve them with slices of toasted or fresh bread, which you can rub with a clove of garlic and a drizzle of extra virgin olive oil before placing the slices of eggplants on top. You’ll see that everyone will love them.
Let’s discover how to prepare the marinated eggplants or eggplant carpaccio right after the photo as always!!
Below, I leave you other tasty eggplant recipes to try!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 252.20 (Kcal)
- Carbohydrates 11.57 (g) of which sugars 6.46 (g)
- Proteins 2.10 (g)
- Fat 23.72 (g) of which saturated 3.40 (g)of which unsaturated 0.19 (g)
- Fibers 5.57 (g)
- Sodium 976.53 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Marinated Eggplants with Garlic and Chili Pepper
- 4 oval black eggplants
- 7 oz extra virgin olive oil
- 3 tbsps white wine vinegar
- 2 tbsps chopped parsley
- 1 tbsp mint
- 2 cloves garlic
- 1 fresh chili pepper
- 3 pinches salt
How to Prepare Marinated Eggplants with Garlic and Chili Pepper
Prepare the Marinated Eggplants starting with the eggplants, wash them and cut off the stem, then slice them crosswise.
Preheat a large pan and cook the eggplant slices without adding any fat for a few minutes on each side until they are soft but still whole.
Let them cool and in the meantime, prepare the marinade in a bowl by chopping garlic, parsley, mint, and chili pepper.
Add the oil, salt, and white wine vinegar if you like (I use it because it helps with preservation) and mix everything very well.
Once the eggplants are cold, place them in a baking dish making a layer of eggplants, season with spoonfuls of marinade, more eggplants, and more marinade.
Cover the baking dish with plastic wrap and place the marinated eggplants in the fridge for at least one night before consuming them.
How to Store Marinated Eggplants with Garlic and Chili Pepper
The marinated eggplants can be stored in the fridge in an airtight container for 5 days, adding more oil if it’s missing on the surface.
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