Marinated Eggplant is a recipe packed with tons of flavor and loads of vegetables, perfect for a summer side dish. Gluten Free, Dairy Free, Vegan and Paleo Friendly
There are certain recipes you make for those you love. This Marinated Eggplant recipe is definitely one for my husband. He has always loved marinated eggplant since he was a boy and his Mom would make it for her family. When we were in Italy several years ago, I fell in love with the pretty purple vegetable too. I fell hard when it was served to me marinated on a toasted Italian bread with fresh mozzarella on top. LOVE< LOVE> LOVE! If you have never had homemade marinated eggplant, you do not know what you are missing, and the perfect time to try eggplant is summertime. Eggplants will be arriving from local farmers to the market soon so you don’t want to miss out. When picking an eggplant you want to choose for a deep purple color with a glossy shine. When you squeeze the eggplant it should yield slightly, but should not be too firm or too soft.
I have always used a version of this recipe from The Silver Spoon cookbook but spiced it up a bit by using a bit of jalapeño pepper, along with my red sweet peppers. The key to a great marinated eggplant is let it sit! The longer this marinades in the refrigerator the better it will be. You can marinate for 6 hours, but I always marinate 24 hours. Which of course makes this dish all the better to serve over the summer when you have guests over because all the work is done the day before. Serve a nice crusty bread along side to dip in the marinade when all the eggplant is gobbled up. Or scoop up some eggplant and plop it on a slice of bread enjoy it while you can sit outside sipping on a cool glass of wine (just a suggestion).
Just thought I would show you a photo of my assistant during photo shoots. She assists me by laying down and falling asleep directly underneath where I am standing on the counter (yes I stand on the counter) to take my photos. Making it an obstacle course to hop down off the counter. Wouldn’t you like to be able to sleep like that? I know I would. xo Amy
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
- 1.5 pounds of eggplant, cut into 1/4″ thick slice
- 3/4 cup olive oil, divided
- 1/2 jalapeño pepper, seeded and chopped
- 1 large roasted red bell pepper, diced (about 2 ounces from jar)
- 1 large garlic clove or 2 small, finely minced
- 1.5 teaspoon capers, drained, rinsed and chopped
- 1 bunch of fresh Parsley, chopped (about 1 tablespoon chopped)
- 1 teaspoon of Kosher Salt, divided
- 1/4 teaspoon black pepper
- Place the eggplant slices on a paper towel. Sprinkle 1/2 teaspoon of salt over both sides of eggplant and let sit for 30 minutes.
- (Eggplant will sweat) pat dry with towel.
- Using 1/4 cup of olive oil brush eggplant.
- Heat a non stick skillet over medium-high heat and add eggplant slices in batches. Cook until golden brown on both sides.
- Place Eggplant slices in single layer in a casserole dish slightly overlapping and season again with remaining 1/2 teaspoon of salt and pepper.
- Combine Chile, pepper, Garlic, Capers, Parsley and 1/2 cup of olive oil in a bowl.
- Pour Chile mix over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.
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25 Minute Garlic Mashed Potatoes {gluten free + vegetarian}
Asian Beef Rainbow Salad {paleo + gluten free}
Baked Cod Spinach Tomato Packets {paleo + gluten free}
Thanks for sharing the recipe! It looks healthier compared to breaded eggplant, although that dish is good, too.
I love everything about this recipe. I can just imagine all the delicious flavor from marinating the eggplant. Then you have my favorite flavor components – capers & jalapeno. Yum!
Amy, this looks absolutely amazing! I am bringing my fork over 🙂
I love everything about this dish! YUM.
Thank you for sharing your recipes. They are wonderful.
My husband also grew up on marinated eggplant, and I WISH I could enjoy his mother’s version- which she always brings over – but it is just too onion-y for me. I LOVE literally any eggplant dish except this one! So I was ecstatic when Chef Dennis shared this one because it looks delicious and I love that it’s a do-ahead. Can’t wait to make it! Then we just pray that hubby likes it too! Thanks for sharing. And great food photog!
ı love it.
I just want to double check. I wash the eggplant but leave the outside skin on, right? Thanks in advance for your reply.
Hi Tammy,
Yes leave the skin on. Amy
This looks delicious but I’m just trying to understand how it is a “marinated” eggplant without using any vinegar.
I’ve been looking for the Sicilian marinated eggplant recipe that I remember from home and am preparing to make . All of the various recipes on it, use vinegar.
This looks more like a saute since it’s just oil. Did you forget to list the vinegar or is this how you meant it?
Marinade is the process of soaking food in seasoned liquid. The marindade does not need to be acidic, such as using vinegar or citrus, it also can be an enzyatic marinade, such as fruit juice like pineapple or papaya, or it can just contain oils and spices to flavor the food.
The recipe is written the way that I made it, I hope you give it a try, it is quite delicious.
Thank you Amy,
I’d never heard that before – I learned something new today, that’s always a plus ツ
I have used fruit juices to marinate as well as vinegar based marinades – and recently, I even made my own garlic oil (that is delicious…) – I genuinely wondered if you just forgot to list the vinegar.
I will try it, it looks very good and oddly enough, the ingredients look similar to another eggplant recipe I’ve been making that is a more of a saute and you add it to angel hair pasta (or could eat it on bread for that matter, it’s so good.)
It’s a pre-sweat eggplant, grilled or browned, then anchovy & garlic melted into olive oil, then multicolored peppers, onion, grape tomatoes, fresh basil (& capers if you want) added and 1/2 sauteed, then a cup of chicken broth & the precooked eggplant simmered low to blend it all & add it to angel hair pasta and it’s amazing. I’d never think to call it a marinade but it looks a lot like your roasted eggplant salad (before it goes into the pasta) (And no you don’t taste anchovies! It just adds a little flavor)
I’m in love with eggplant lately and can’t find enough new ways to make it – so thanks for clarifying!
♥
Amy, I have never seen eggplant look so good. It grows great up here in Maryland. I will have to pick some up at the farmers market this weekend.
Cheers!
Stephanie
Hope you get some fresh eggplant, because this recipe is a great way to enjoy it!
Amy, Just wanted to say I came across this, Wow, it is great! I made it a month ago, and again today. I am on a quest to eat healthier, and this recipe is on my favorite list. Do you have any more eggplant recipes, Im new to cooking with eggplant. Ive been a meat and potato man all my life, but, Im slowing switching to a healthier lifestyle. Thanks for this wonderful receipe.
Thank you so much for letting me know Ron. I finally am getting eggplant out of the garden, so I am working on a few new recipes. Until then you should try my Eggplant and Tomato Salad, it is just as good as the Marinated Eggplant. http://ahealthylifeforme.com/roasted-eggplant-and-tomato-salad/ Enjoy!
once it is done marinating do you heat again before serving? Sorry I’m just imsure whether its served hot or cold, thanks
No need to reheat Julia.
Followed your recipe to a “T”….maybe it’s just my taste, but I thought there was a little too much oil i the marinade…it was tasty, and I would make it again, but with less oil in the marinade….then again, maybe I should use this as a sauce for pasta!
Glad you like the recipe Tony. If you prefer use a bit less oil next time to make it to your taste.