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
cut into 1/4" thick slice
more if needed
seeded and chopped
large roasted red bell pepper
diced (about 2 ounces from jar)
large garlic clove or 2 small
drained, rinsed and chopped
bunch of fresh Parsley
chopped (about 1 tablespoon chopped)
of Kosher Salt
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