Marinated Eggplant

Marinated Eggplant



Serves 4-6 as an appetizer

  • 1 kilo small eggplant

  • Salt

For the marinade:

  • 250ml (1 cup) olive oil

  • 3-4 Tbs white wine vinegar, or more to taste

  • 2-3 cloves of garlic, finely minced

  • A pinch of oregano

  • A pinch of red pepper flakes, or more to taste

  • Salt, to taste

For topping:

  • Minced parsley

  • More red pepper flakes


Trim off the stems of the eggplant and, depending on their size, cut them into quarters or halves (or thick slices, see Notes).

Bring a big pot of well-salted water to the boil and drop in the eggplant pieces. Boil until tender but not mushy.

Meanwhile, mix the marinade ingredients together in a mixing bowl. Taste for seasoning. If you think it needs it, add more salt, red pepper and/or vinegar to get the taste you like. The mixture should be very savory but not overwhelming.

When the eggplant is tender, remove to a colander and let drain and cool off. When the eggplant is cool enough to handle, gently squeezing out any excess liquid with a paper towel, lay the pieces out in a baking dish or other shallow receptacle.

Spoon the marinade over the eggplant. It should not quite cover the pieces. Marinate for at least 2-3 hours.

Serve the eggplant, if you like sprinkled with minced parsley and additional red pepper flakes for color and piquancy. Perhaps a light sprinkling of salt, too, if it needs it.

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