Are you craving a vibrant, flavorful, and incredibly easy-to-make dish that screams "summer"? Look no further! This marinated eggplant recipe transports you straight to the sun-drenched Italian countryside with its simple yet stunning combination of flavors. Perfect as a quick appetizer, a light lunch, or a delightful side dish, this recipe is a true gem for busy weeknights and special occasions alike. It's one of those healthy meals that's both satisfying and refreshing, making it a fantastic addition to your repertoire of easy recipes and quick dinner ideas.
Ingredients:
- 2 medium eggplants, about 1 pound total
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions:
Preparing the Eggplant:
- Wash the eggplants and slice them into 1/2-inch thick rounds. If you have large eggplants, you might want to cut them in half lengthwise first for easier handling.
- Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle generously with salt on both sides. This step draws out excess moisture and prevents the eggplant from becoming soggy. Let them sit for about 30 minutes. After 30 minutes, pat the eggplant slices dry with fresh paper towels.
Marinating the Eggplant:
- In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Add the dried eggplant slices to the marinade, ensuring they are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully meld. The longer it marinates, the more intense the flavor becomes.
Serving Your Delicious Marinated Eggplant:
- Before serving, you can optionally grill or pan-fry the marinated eggplant slices for a slightly charred and more intense flavor. Grilling adds a nice smoky touch! If you're short on time, simply serve them as is directly from the marinade.
- Garnish with fresh parsley before serving, if desired. This simple addition adds a pop of freshness and color.
Tips and Variations:
- For a richer flavor: Add a tablespoon of balsamic glaze to the marinade.
- Add some sweetness: A teaspoon of honey or maple syrup can balance the acidity of the vinegar.
- Make it a complete meal: Serve the marinated eggplant over pasta, alongside grilled chicken or fish, or as a filling for sandwiches or wraps.
- Spice it up: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
- Experiment with herbs: Feel free to experiment with other herbs such as thyme, rosemary, or marjoram.
Nutritional Information (per serving, approximate):
This recipe is naturally low in calories and fat, making it a healthy meal option. The exact nutritional values will vary slightly depending on the size of the eggplants and the amount of olive oil used. However, a typical serving will contain roughly:
- Calories: 100-150
- Fat: 8-12g
- Protein: 2-3g
- Carbohydrates: 10-15g
This delicious marinated eggplant recipe is a testament to the power of simple ingredients and effortless cooking techniques. Whether you’re a seasoned chef or a kitchen novice, you'll find this recipe easy to follow and utterly rewarding. Enjoy the taste of Italy, right in your own home! It's the perfect addition to your collection of best recipes and homemade cooking adventures.