Marinated Eggplant Recipe

Ingredients

• 2 medium eggplants, sliced into 1/2 inch thick rounds
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 tbsp honey
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 1/2 tsp salt

Instructions

1. Preheat oven to 400°F.
2. Brush eggplant rounds with olive oil and arrange on a baking sheet. Roast in the oven for 15-20 minutes, flipping halfway through, until eggplant is golden brown and tender. Remove from oven and let cool.
3. In a small saucepan, mix together garlic, red wine vinegar, honey, cumin, coriander, red pepper flakes, and salt. Simmer for 5 minutes until slightly thickened.
4. Arrange eggplant in a shallow dish and pour marinade over the top, making sure it’s evenly coated. Cover dish with plastic wrap and refrigerate for at least 2 hours or overnight.
5. Remove marinated eggplant from the fridge and let sit at room temperature for 30 minutes. Serve cold or at room temperature.

Verdict

This marinated eggplant dish is tangy, sweet, and savory all at the same time. The roasted eggplant adds a smoky flavor and has a meaty texture which makes it a perfect dish for vegans and vegetarians alike. It’s a healthy and flavorful side dish that can also be served as an appetizer or topping for a sandwich.

Serving suggestions

You can serve this marinated eggplant on a bed of mixed greens or alongside grilled meat. It’s also a great topping for bruschetta or crostini. Enjoy it as a side dish or as a meal in itself.