In the summer it is great to have something cool, delicious, and versatile waiting in the refrigerator. This marinated eggplant recipe fits all three criteria! Simply grilled and then marinated for several hours – this eggplant can be eaten on salads, alongside grilled meat, or on a charcuterie platter.
INGREDIENTS:
- 2 lbs. fairytale eggplant
- 3/4 c. olive oil (plus extra for brushing eggplant)
- 1/3 c. lemon juice
- 4 garlic cloves, lightly crushed
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. dried thyme
- 2 tsp. salt
- 1 tsp. black pepper
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- Cut eggplant in half or quarters lengthwise, depending upon how large they are.
- Brush eggplant with olive oil and place on a baking sheet.
- Roast in the oven for about 10 minutes or until tender (other options would be to grill eggplant or sear in a hot cast iron skillet on a stovetop.)
- Remove eggplant from oven once they are tender and set aside to cool.
- In a bowl combine the lemon juice, garlic cloves, oregano, basil, thyme, salt and pepper. Drizzle in olive oil while whisking continually.
- Place the eggplant in a jar or in a container. Press it down gently if needed. The jar or container should be able to fit all of the eggplant while leaving a little space at the top.
- Pour the oil mixture over the eggplant. This mixture should cover all the eggplant. If not, add extra olive oil and lemon juice – two parts to one part – until eggplant is completely submerged. Cover tightly with a lid.
- Place the eggplant in the refrigerator for six hours or overnight to marinate.
- After six hours – the eggplant is ready to be served. To store leftovers, remove the crushed garlic pieces, and keep eggplant in the marinade in the refrigerator for up to one week.