Easy Italian marinated eggplant – grilled eggplant/aubergine marinated in garlic, oregano, chili and mint. Ideal as a side, in a salad or served as an antipasto with drinks.
This marinated eggplant is wonderfully versatile: you can eat it immediately and it will taste great, or let it sit for six hours to overnight so the slices soak up the marinade and become even more flavorful.
I love using it straight away in a salad with mozzarella for a light summer lunch or picnic. When left longer, the eggplant softens and becomes deeply flavored, making it perfect for sandwiches, crostini or as a tasty antipasto.
How to make Italian marinated eggplant
This is a simple recipe that delivers bold Mediterranean flavors. The marinade is a mix of garlic, oregano, chili and fresh mint – ingredients that are easy to find in any supermarket and combine to make the eggplant really delicious.
Begin by slicing two large eggplants (aubergines) about 1/4 inch thick. Sprinkle the slices lightly with salt and leave them for 30 minutes so they release some water. Rinse the slices and pat them dry with paper towels. Brush each slice lightly with olive oil and grill on a hot griddle pan until soft on both sides. If you prefer, you can cook them in a regular frying pan instead.
To prepare the marinade, finely chop the chili (remove the seeds if you want less heat), garlic and mint. Combine them in a bowl with 80 ml (about 4.5 tbsp) of olive oil, add 1 tablespoon of red wine vinegar and 1 tablespoon of oregano, then stir. Let the mixture sit while the eggplant cools slightly so the flavors meld.
The assembly
Arrange a layer of eggplant slices on a serving plate and drizzle about 1 tablespoon of the marinade over them. Repeat layers until all the slices and marinade are used, pouring any remaining marinade over the top layer.
You can serve the marinated eggplant immediately or cover and let it rest in a cool place for 6 hours to overnight so the flavors deepen. It pairs well with salad, grilled meats or a selection of antipasti.
One of my favourite ways to enjoy this is on crostini topped with provolone cheese. Place the marinated slices on toasted bread with provolone and briefly grill until the cheese begins to melt—simple and irresistible.
If you try this Italian marinated eggplant or any other recipe on the blog, please leave a comment to let me know how it turned out — I enjoy hearing from readers. You can follow the author on social media to see more recipes and kitchen updates.
For More Antipasto Ideas Try:
- Italian stuffed peppers with tomatoes and anchovies
- Fried zucchini pizza bites
- Whipped ricotta toast with balsamic cherries
- Rosemary focaccia with mozzarella
Step By Step Photos Above
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Italian Marinated Eggplant
By Emily
Ingredients
- 2 large eggplant / aubergine
- 1/2 red chili
- 1 tbsp oregano
- 1 small bunch fresh mint
- 2 garlic cloves, finely chopped
- 4.5 tbsp (80ml) olive oil, plus extra for frying
- 1 tbsp red wine vinegar
- salt, to taste
Instructions
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Slice the eggplant about 1/4 inch thick, sprinkle lightly with salt and leave for 30 minutes to draw out moisture. Rinse and pat the slices dry.
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Brush both sides lightly with olive oil and cook on a hot griddle or in a frying pan until soft. Transfer to a plate to cool slightly.
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Make the marinade by finely chopping garlic, mint and chili (remove seeds if desired). Mix with 80 ml olive oil, red wine vinegar and oregano, then stir to combine.
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Layer the eggplant slices on a serving plate, drizzling about 1 tablespoon of the marinade between layers. Continue until all the slices and marinade are used; pour any leftover marinade over the top.
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Serve immediately with salad or as an antipasto, or refrigerate for 6 hours to overnight to allow the flavors to develop further.
Notes
Helpful Info for All Recipes
- Use extra virgin olive oil for best flavor unless otherwise stated.
- Vegetable sizes are considered medium unless noted.
- Most recipes are tested in a fan (convection) oven.
- Nutrition information is automatically calculated and should be used as an estimate.
Nutrition
Nutrition information is automatically calculated, so use it as an approximation.