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Introduction
Marinated eggplant, or Melanzane Marinate, is a classic Mediterranean dish celebrated for its bold flavors and versatility. This dish transforms humble eggplants into a mouthwatering appetizer, side dish, or topping for your favorite crusty bread. With a harmonious blend of olive oil, garlic, and vinegar, marinated eggplants are a delicious and healthy way to bring a taste of the Mediterranean to your table.
Whether you're preparing a casual family meal or hosting a dinner party, this recipe will surely impress your guests. Here's how to make your own batch of flavorful Melanzane Marinate.
Ingredients:
2 medium eggplants (about 1 pound each)
2 cloves garlic (finely chopped or thinly sliced)
½ cup extra virgin olive oil
¼ cup white wine vinegar
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional, for heat)
Fresh parsley (chopped, for garnish)
Directions:
Step 1: Prepare the Eggplant
Wash the eggplants and slice them into thin rounds (about ¼-inch thick).
Lay the slices on a paper towel or clean kitchen cloth. Sprinkle each side generously with salt. Let them sit for 30 minutes to draw out excess moisture and bitterness.
Step 2: Cook the Eggplant
Rinse the eggplant slices under cold water and pat them dry with paper towels.
Heat a grill pan or large skillet over medium heat. Lightly brush the eggplant slices with olive oil and cook for 3–4 minutes on each side until tender and slightly charred.
Step 3: Make the Marinade
In a mixing bowl, whisk together olive oil, vinegar, garlic, oregano, black pepper, and red pepper flakes (if using).
Step 4: Marinate the Eggplant
In a shallow dish, layer the cooked eggplant slices, drizzling each layer with the marinade.
Cover and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.
Step 5: Serve
Before serving, sprinkle the marinated eggplants with chopped parsley. Serve them cold or at room temperature as an appetizer, side dish, or topping for sandwiches and salads.
Serving and Storage Tips:
Serving: Pair Melanzane Marinate with crusty bread, grilled meats, or fresh mozzarella for a perfect meal.
Storage: Store in an airtight container in the refrigerator for up to 5 days. For longer storage, pack the eggplants in olive oil and seal them tightly in jars.
Variations:
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