marinated eggplant

Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to any antipasto platter or cheese board.

Easy marinated eggplant

eggplants (thinly sliced)

olive oil (for brushing)

olive oil

lemon juice ((amount depends on the acidity of the lemon juice)

garlic

red chilli (finely chopped)

oregano

tsp salt

tsp pepper

Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.

Place the slices of eggplant into a large jar or sealable container.

Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.

Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.

Marinated Eggplant Recipe

eggplant

garlic (pressed (see note))

Italian parsley (finely chopped)

dill (finely chopped)

tsp kosher salt

tsp black pepper (freshly ground)

Rinse the eggplant, dry with paper towels, slice about 3/8 inch thick.

Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil. Place about 1/3 of sliced eggplant on the skillet in one layer and cook over medium heat for about 6 minutes, until golden brown. Flip on the other side and continue cooking for another 6 minutes. As eggplant really soak in oil when they are cooking, add about 1 teaspoon of olive oil when flipping. Transfer to a platter lined with paper towel to remove excess oil and cool down. Repeat this step until all eggplant slices are cooked (2 large eggplant are usually cooked in 2-3 batches, depending on the size of the skillet you are using).

Spread a bit of pressed garlic over the top of each eggplant slice.

Grab a container with a tight lid, spread a pinch or two of pressed garlic on the bottom and sprinkle some chopped dill and parsley.

Place a layer of eggplant slices making sure they don&#x27;t overlap or barely overlap. Sprinkle a tiny pinch or two of salt, grind some black pepper to taste. Finish the layer by sprinkling some chopped dill and parsley. Repeat until all vegetables are layered. Finish with a pinch of salt, pepper and chopped greens.

Cover with with a lid and keep at room temperature for 4 hours before serving.

Marinated eggplant can be refrigerated for up to 7-8 days. You can serve it cold or brought to room temperature before serving.

I call it Infinite Eggplant because it is so good that you can eat it forever, i.e., infinitely. The vinegary, sweet soy flavour of the marinade goes so well with sautéed eggplant. It is a perfect side dish to go with rice. You can also serve it on Sōmen or vermicelli noodles with the marinade poured over them. See the video.Use vegetarian dashi stock to make it vegan. Don&#39;t forget to see the section &#39;MEAL IDEAS&#39; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Infinite Eggplant (Mugen Nasu)

eggplants

tbsp oil

tbsp vinegar

soy sauce

mirin

dashi stock

tbsp sesame oil

onions

¼-½ tsp rāyu ((or chilli oil))

Put  1 heaped tablespoon of green onions aside for serving.

Put all the Marinade ingredients and the rest of green onions in a microwave-safe container and mix.

Microwave at 600W for 50-60 seconds.

Marinade (You can do this while cooking eggplants)

Trim the stem off each eggplant and halve it vertically.

Place halved eggplants on a cutting board facing the flesh side down. Score the skin side of each piece diagonally at 5mm/3⁄16&quot; intervals. The incision should be about ⅔ deep.

Cut the scored piece crosswise into 4 bite-size pieces of similar length (note 2).

Heat oil in a large frying pan at medium low heat.

Place the eggplant pieces, skin side down (note 3), and cook for 2-3 minutes.

Turn them over and cook for a couple of minutes with a lid on, until the eggplant becomes very soft (note 4).

Prepare and Cook Eggplants

Immediately transfer the eggplant into a container and add the marinade while the eggplant pieces are hot.

Gently press down the eggplant pieces above the liquid to submerge them in the marinade as much as possible.

Transfer the eggplant with a couple of tablespoons of marinade to serving bowls (I had 24 pieces of eggplants, so 6 pieces in each serving bowl. Scatter green onions on top (note 5).

If you are not serving immediately, put a lid on the container and leave it in the fridge for up to 2 days. You can serve them warm, at room temperature, or cold.

Marinate and Serve

Good warm right away. Great cold two days later. Fantastic addition to our chirashi bowls!

Pickled eggplant/aubergines are marinated eggplant kept under oil, flavored with garlic and oregano as is done in Italy.

Pickled Eggplant (Pickled Aubergines)

eggplants ((thin and shiny aubergines- see photo above))

⅛ tsp Kosher salt ((to taste))

wine vinegar ((strong acidity))

water

garlic ((see note above))

olive oil (extra virgin (good quality)

Slice the eggplant into approximately ¼″ (½ cm) thin slices, or julienne if preferred. Place in a colander and sprinkle lightly with Kosher salt. Continue layering the slices and salt, until finished.

Place a small plate and weight on top of the plate. Make sure to put the colander in the sink or a small bowl underneath to catch the liquid. After a couple of hours, squeeze all the excess liquid from the eggplant and set aside.

Put the vinegar and water in a small pot and bring to a boil, then add the eggplant.&nbsp;Cook them for approximately two minutes, then drain.&nbsp;Again, squeeze the excess vinegar from the eggplant after allowing them to cool off.

Place the pickled eggplant in a bowl and add some olive oil, garlic and oregano. Mix well. Don’t worry if there’s not enough oil as the jars. You will fill them with oil later in the process.

Put the pickled eggplant mixture into clean, dry jars, packing tightly.Next, fill the jar with olive oil. Reach into the jar on the sides with a fork, or long toothpick, to get rid of the air gaps.&nbsp;You really shouldn’t need much oil at all, if the jar is packed correctly.&nbsp;Place the lid on tightly, and refrigerate for about 3 or 4 days before eating.&nbsp;Keep refrigerated after opening.

Easy and good recipe for a quick antipasto platter.

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Easy marinated eggplant

Marinated Eggplant Recipe

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Top 4 marinated eggplant recipes from across the web

The most viewed marinated eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy marinated eggplant

Marinated Eggplant Recipe

Infinite Eggplant (Mugen Nasu)

Pickled Eggplant (Pickled Aubergine...

The most viewed marinated eggplant recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine