Marinated eggplants are an easy, quick, and truly delicious recipe. I love eggplants cooked in any way, and today, I prepared them like this, in a pan and without using the oven. They somewhat resemble eggplants in oil but are not a preserve. They are made in just a few minutes and are incredibly good! Marinated eggplants are perfect in summer as an appetizer or side dish, delicious on bruschettas, in salads, and rice salads. They are great warm and even better cold. In short, they are super versatile, and you must try them because I’m sure you will love them!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.1 lbs eggplants
- 3.5 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- 1 chili pepper
- to taste salt
- 3.5 tbsp extra virgin olive oil
- 1 clove garlic
- to taste basil
- to taste mint
- to taste parsley
- to taste black pepper
- to taste oregano
Steps
Marinated eggplants are very simple and quick to prepare. First, clean the eggplants, slice them, and then cut into small sticks. Soak the eggplants in salted water with a weight on top for at least 10 minutes.
Pour the oil into a pan and sauté the garlic and chili pepper. Add the eggplants and brown them for a minute, cover them with a lid, and cook for about ten minutes, stirring occasionally.
Adjust salt, deglaze the eggplants with vinegar, and continue cooking for 5 minutes. In a mixer or food processor, place the herbs, garlic clove, oregano, black pepper, extra virgin olive oil, and blend well.
Arrange the marinated eggplants on a plate and season them with the dressing just prepared.
Notes:
The marinated eggplants can be stored in the refrigerator for up to 3 days. If you don’t like raw garlic, you can omit it from the dressing. You can also use just one or two types of herbs if you don’t have all of them.
More eggplant recipes HERE
