Marinated Eggplant

by Mugnaini on April 23, 2013 in Vegetables

Marinated Eggplant

Serves 4 as a side dish
Perimeter burn


  • 1 large globe eggplant, 1 1/4 pounds, peeled, sliced 1/2 inch thick
  • 1 tablespoon balsamic vinegar
  • 1 clove chopped garlic, about 1/4 teaspoon
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 2 teaspoons chopped oregano
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Pinch freshly ground black pepper


Place eggplant slices on a sheet pan coated with nonstick spray.

Place sheet pan in the oven and roast rotating the pan and flipping the eggplant until browned and softened, about 5 minutes.

Remove from the oven and set aside.

In a small bowl place all the remaining ingredients and whisk to combine.

Shingle cooled eggplant on a serving platter and drizzle with the marinade. Lift the slices up slightly so the marinade is distributed evenly over the platter.

Allow to set for 30 minutes to 1 hour at room temperature for the flavors to infuse.

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