Marinated eggplant
Discover the savory delight of Marinated Eggplant with our easy recipe! Infused with a flavorful blend of vinegar, water, and olive oil, this dish is seasoned to perfection with oregano, thyme, chili powder, and black pepper. Perfect as a side dish or a main course, this marinated eggplant will become a staple in your kitchen.
Cook time 11 min
Prep time 360 min
Ingredients:
1/3 cup vinegar1/2 cup water
2 eggplants
1/3 cup olive oil
1 tbsp dried oregano
1 tsp dried thyme
1 tsp chili powder
1 tsp black pepper
1 cup canola oil
Marinated eggplant is a delicious and versatile dish that can be served as a side, appetizer, or even a main course. The combination of vinegar, olive oil, and spices in this recipe creates a rich and flavorful marinade that perfectly complements the eggplant's texture. This recipe is simple to follow and yields a nutritious and satisfying culinary delight.
Instructions:
- Wash the eggplants thoroughly under cold running water.
- Slice the eggplants into 1/4-inch thick rounds or strips as desired.
- Place the slices in a colander, sprinkle generously with salt, and let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the slices and pat them dry with paper towels.
- In a large skillet or frying pan, heat the canola oil over medium-high heat.
- Add the eggplant slices in batches, frying them until they are golden brown and tender, approximately 2-3 minutes per side.
- Transfer the cooked eggplants onto a plate lined with paper towels to drain off excess oil. Let cool slightly.
- In a medium-sized bowl, combine the vinegar and water.
- Add the olive oil, dried oregano, dried thyme, chili powder, and black pepper to the bowl. Whisk the mixture together until thoroughly combined.
- In a shallow dish or container, layer the cooked eggplant slices.
- Pour the marinade over the layers, ensuring all the slices are well-coated.
- Cover the dish with plastic wrap or a lid and refrigerate for at least 2 hours, preferably overnight, to allow the eggplants to absorb the flavors.
- Remove the marinated eggplants from the refrigerator and let them come to room temperature.
- Transfer the eggplants to a serving platter, drizzle with a bit of the marinade if desired.
- Serve as an appetizer, side dish, or addition to salads and sandwiches.
With minimal effort and a handful of ingredients, you can create a marinated eggplant dish that burst with flavors. Whether you're preparing for a family dinner or a special occasion, this recipe will surely impress your taste buds and those of your guests. Don't forget to adjust the seasoning to your preference and enjoy every bite of this delectable dish.
Marinated eggplant FAQ:
The eggplants are done frying when they are golden brown and tender, which usually takes about 2-3 minutes per side. You can also taste a slice to ensure it has reached the desired softness.
Yes, you can use fresh herbs instead of dried. Generally, use three times the quantity of fresh herbs; for example, 1 tablespoon of dried oregano is equivalent to 3 tablespoons of fresh oregano.
Marinated eggplant can be stored in the refrigerator for up to one week. Make sure it's kept in an airtight container to maintain freshness.
For marinating eggplant, white wine vinegar or apple cider vinegar works best, as they both complement the flavors without overpowering the dish. Avoid using heavily flavored vinegars like balsamic.
Yes, you can substitute canola oil with other neutral oils like vegetable oil or sunflower oil. Just ensure that the oil has a high smoke point for frying.
Tips:
- Choose firm and fresh eggplants for the best texture and flavor.
- Cut the eggplants into uniform slices to ensure even marinating and cooking.
- Let the eggplant marinate for at least 30 minutes, but for deeper flavor, consider marinating overnight.
- Pre-cook the eggplant slices slightly by grilling or roasting them before marinating to enhance their texture.
- Feel free to experiment with other herbs and spices based on your taste preferences.
- Store any leftover marinated eggplant in the refrigerator for up to 5 days.
Nutrition per serving
10 ServingsCalories 240kcal
Protein 1.15g
Carbohydrates 7g
Fiber 3.75g
Sugar 3.31g
Fat 30g
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