Marinated grilled eggplant, the recipe for the delicious Apulian side dish. Today I want to tell you how I prepare eggplant in a very simple way and so, so good. I prepare the grilled eggplant and then let them marinate to make them very tasty and flavorful. I am always convinced that with just a few simple, high-quality ingredients we can often create special recipes, and this is exactly the case with today’s recipe. Thin slices of eggplant that I grilled on a griddle and then let marinate for about 2 hours. The result is the best eggplant you’ve ever tasted. Tender, tasty, and flavorful in their simplicity. Last week I made them twice, and they will become a must for the upcoming summer. If you like eggplant, this is definitely a recipe not to be missed. So let’s run to the kitchen and prepare together the best Marinated eggplant you’ve ever tasted
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Very economical
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 42.29 (Kcal)
- Carbohydrates 5.05 (g) of which sugars 2.80 (g)
- Proteins 0.86 (g)
- Fat 2.50 (g) of which saturated 0.36 (g)of which unsaturated 0.08 (g)
- Fibers 2.43 (g)
- Sodium 98.97 (mg)
Indicative values for a portion of 100 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 Eggplant
- 1.32 lbs eggplant
- 2.7 tbsp extra virgin olive oil
- 4 tbsp white wine vinegar
- 1 bunch parsley
- 2 cloves garlic
- 2 tbsp mixed herbs
- to taste salt
- 1 pinch pepper
How to Prepare Marinated Grilled Eggplant
Wash the eggplant. Trim the ends and remove the stem and base. Without peeling, cut them into thin slices. Grill the eggplant slices on a hot grill. If you prefer, you can also grill them in the oven or air fryer.
Prepare the eggplant dressing. In a bowl, mix the extra virgin olive oil with a pinch of salt. Add the white vinegar, mixed herbs, a pinch of pepper, the two garlic cloves, and chopped parsley. Mix.
Place the eggplant slices on a platter or a large serving plate and pour over the dressing you have prepared. Cover the plate with plastic wrap and allow the grilled eggplant to marinate and soak for about 2 hours or more.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can store the Marinated Eggplant in a container in the fridge for 2 days
Grill the eggplant and, without seasoning, store them in the fridge in a container or even freeze them so they’re ready just to season
You can use the herbs you prefer, thyme, oregano, mint, marjoram, or basil work great
For a tastier recipe, you can add capers or chopped anchovies in oil
Don’t miss out on my recipe for Eggplant Parmigiana
