Marinated Eggplant Salad

Ingredients :

  • Eggplant. 
  • Extra-virgin olive oil.
  • Fresh lemon juice. White Balsamic vinegar or white wine vinegar can be substituted.
  • Fresh garlic cloves. 
  • Chilli flakes or fresh red chillies. 
  • Dried oregano. Other dried herbs like thyme or parsley will also work.
  • Salt and black pepper. 

Instructions :

Slice eggplant into thin slices and brush with olive oil. Grill in a hot grill pan until soft and caramelized on both sides. Place the grilled eggplant into a large jar or sealable container. Whisk olive oil, lemon juice, crushed garlic, finely chopped chillies and dried oregano with a generous pinch of salt and pepper together in a large bowl then pour over the grilled eggplant. Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks.

Ideally the eggplant should marinate for at least 6 hours to allow the eggplant time to absorb the flavors, however eggplant can be left submerged in the marinade, sealed in the fridge for 1-2 weeks.

How to serve marinated eggplants :

  1. As part of an antipasto platter, mezze platter or cheeseboard.
  2. On sandwiches with salami, parma ham and cheese.
  3. In Italian caponata.
  4. As a pizza topping.
  5. Drained, chopped in frittatas and pasta dishes.
  6. Use the marinade as salad dressing.

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