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Marinated Eggplant

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


  • Baking Sheet



  • 1 1/2 pounds of eggplant cut into 1/4" thick slice
  • 1/4 cup olive oil divided
  • 1 1/2 teaspoon kosher salt more if needed


  • 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 1/2 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
  • 1/2 cup of extra virgin olive oil



  • Place the eggplant slices on a paper towel. Sprinkle salt over both sides of eggplant and let sit for 30 minutes.
  • (Eggplant will sweat) pat dry with towel.
  • Preheat oven to 400°
  • Drizzle 1/4 cup of extra virgin olive oil onto a baking sheet.
  • Place sheet in oven for 5 minutes.
  • Remove from oven and layer eggplant in hot oil , be careful of hot oil and do not overlap eggplant.
  • Place in oven on top rack and bake for 8-10 minutes. Remove, flip eggplant and cook an additional 8-10 minutes or until eggplant is soft and starting to brown.
  • Remove from oven and allow the eggplant to cool slightly.


  • In a bowl stir together garlic, jalapeno, red pepper, capers, chopped parsley and 1/2 cup of olive oil.
  • Place Eggplant slices in single layer in a rimmed serving dish slightly overlapping and season again with remaining 1/2 teaspoon of salt and pepper.
  • Pour topping over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.


Option: when serving sprinkle on grated parmesan cheese