Grilled and marinated eggplants are a light and fragrant side dish, perfect for summer, like grilled zucchini with sauce, or skillet peppers. After grilling, I marinate them with a mixture of extra virgin olive oil, garlic, parsley, basil, and vinegar: an irresistible mix that makes them soft but especially very flavorful.
Ideal to prepare in advance, grilled and marinated eggplants are excellent served cold as a side dish, on rustic bread, or to fill a rustic sandwich with cheese and sun-dried tomatoes, or a white focaccia with mozzarella and basil.
And now to the kitchen! Follow the aroma and get ready to bring something good… and fragrant to the table! 🍴
Silvi…
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Grilled and Marinated Eggplants
- 2 eggplants
- 2 tablespoons white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 clove garlic
- 4 leaves basil
- 1 sprig parsley
- to taste salt
Preparation of Grilled and Marinated Eggplants
First, wash the eggplants and dry them, then trim the ends and slice them thinly (about 1/4 inch). Do not cut them too thin, or they may burn or dry out too much.
Heat on the stove a grill pan, or if not available, a non-stick skillet.
Cook the eggplant slices on both sides until they are well grilled. It will take about 3 minutes per side. As they are ready, place them on a plate.
In a bowl, mix and beat with a fork the extra virgin olive oil with the chopped or sliced garlic, the chopped parsley and basil, the vinegar, a pinch of salt, and if you like, a bit of chili pepper or black pepper.
In an airtight container or a baking dish, alternate layers of grilled eggplants and spoonfuls of marinade, until all ingredients are used up. Finally, drizzle with more extra virgin olive oil and a splash of vinegar.
Cover and let rest in the refrigerator for at least 2-3 hours, even better if overnight before serving. The longer they rest, the tastier they become!
Tips and Variations
Marinated eggplants keep in the fridge for 3-4 days.
You can enrich the marinade with oregano, fresh mint, or grated lemon zest for a Mediterranean touch.
Great for filling sandwiches, wraps, or focaccia with fresh cheeses or cold cuts.
You can use the same recipe to prepare zucchini.
If you prefer, you can slice the eggplants lengthwise.
