Italian Marinaded Aubergine (Eggplant) Recipe
If you're looking for a simple, flavour-packed way to enjoy aubergine, this Italian marinated aubergine recipe is hard to beat. Grilling the aubergines adds a soft, smoky depth of flavour, creating tender slices that soak up every bit of the vibrant Italian marinade.
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Servings: 4 people
Calories: 96kcal
Ingredients
- 1 aubergine (sliced)
- 1 clove garlic (crushed)
- 1 red chilli (de-seeded and finely chopped)
- 1 small bunch flat leaf parsley (chopped)
- 1 teaspoon balsamic vinegar
- juice of half lemon
- 150 ml olive oil
- sea salt & black pepper
Instructions
- Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine.
- DO NOT add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool on a wire rack.
- Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine.
- Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine, if not then top up with more olive oil. Place in the fridge where the aubergine will keep well or 1-2 weeks.
Notes
Once the aubergine has been eaten the flavoured oil makes a great dipping oil or you can use it to cook with.
Nutrition Facts
Italian Marinaded Aubergine (Eggplant) Recipe
Amount Per Serving
Calories 96
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 585mg25%
Potassium 304mg9%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 5g6%
Protein 1g2%
Vitamin A 155IU3%
Vitamin C 19mg23%
Calcium 14mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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