Name: Marinated Eggplant and Onion
Prep time: 10 min
Cook time: PT-487200H5M49S
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (cut into 1-inch slices or rounds); 1 large red onion (sliced into rings); 1/4 cup olive oil; 3 tablespoons balsamic vinegar; 1 garlic clove (minced); 1 tablespoon fresh parsley (chopped); 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon red pepper flakes (optional, for some heat); 1 tablespoon lemon juice (optional, for added brightness)

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Marinated Eggplant and Onion is a flavorful and versatile dish that can be served as a side dish, appetizer, or salad. The eggplant and onion are marinated in a delicious blend of olive oil, vinegar, and seasonings, resulting in a tangy and savory dish with a slightly smoky flavor. This recipe is simple to make, requiring minimal ingredients, and can be served cold or at room temperature, making it perfect for meal prep, picnics, or a light summer meal.

Why You’ll Love This Recipe

This Marinated Eggplant and Onion dish is the perfect balance of tangy, savory, and slightly sweet flavors. The marinating process infuses the vegetables with rich, aromatic flavors, while the eggplant becomes tender and juicy. It’s an ideal dish for those who love Mediterranean-inspired flavors, and it’s naturally vegetarian and gluten-free. Whether you’re serving it as a side to grilled meats or enjoying it on its own with some crusty bread, this marinated vegetable dish will add brightness and depth to any meal.

Marinated Eggplant and Onion

Ingredients

2 medium eggplants (cut into 1-inch slices or rounds)
1 large red onion (sliced into rings)
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 garlic clove (minced)
1 tablespoon fresh parsley (chopped)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional, for some heat)
1 tablespoon lemon juice (optional, for added brightness)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the eggplant: Slice the eggplant into 1-inch rounds or thick slices. Place the slices on a paper towel-lined tray and sprinkle lightly with salt. Let them sit for about 15 minutes to draw out any bitterness. Afterward, pat the slices dry with more paper towels.
Grill or roast the eggplant: Preheat a grill or a grill pan over medium-high heat. Brush the eggplant slices lightly with olive oil and grill for 3-4 minutes on each side, or until they are soft and have grill marks. Alternatively, you can roast the eggplant slices in the oven at 400°F (200°C) for 20 minutes, flipping halfway through.
Prepare the onions: While the eggplant is cooking, slice the red onion into thin rings. If you prefer, you can also grill or roast the onions for a few minutes to enhance their sweetness.
Make the marinade: In a large bowl, whisk together the olive oil, minced garlic, parsley, oregano, salt, black pepper, and red pepper flakes (if using). Add the lemon juice for extra freshness if desired.
Combine the vegetables and marinade: Once the eggplant has cooled slightly, add the grilled eggplant and onion slices to the bowl with the marinade. Gently toss the vegetables to coat them in the marinade.
Marinate the vegetables: Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or preferably overnight, to allow the flavors to meld together. Stir the mixture occasionally for even marination.
Serve: Serve the marinated eggplant and onion cold or at room temperature. It can be served as a side dish, a topping for salads, or as an appetizer with some crusty bread.

Servings and Timing

Servings: 4-6
Total time: 30 minutes (plus marination time)
Prep time: 10 minutes
Cook time: 10-15 minutes

Variations

Add tomatoes: For extra color and flavor, add halved cherry tomatoes or diced regular tomatoes to the marinade along with the eggplant and onion.
Herb variation: Feel free to experiment with other herbs like basil, thyme, or rosemary to customize the flavor of the marinade.
Add olives: Add sliced olives, such as Kalamata or green olives, to the mix for an extra Mediterranean touch.
Grilled peppers: Grill or roast bell peppers and add them to the marinade for additional sweetness and texture.

Storage/Reheating

Storage: Store the marinated eggplant and onion in an airtight container in the refrigerator for up to 3-4 days.
Freezing: While the marinated vegetables can technically be frozen, the texture of eggplant may change once thawed. It’s best enjoyed fresh or stored in the fridge.
Reheating: This dish is best served cold or at room temperature, but if you prefer, you can gently reheat it in the microwave or on the stove. Just be careful not to overcook the eggplant again.

FAQs

1. Can I use another type of eggplant?

Yes, you can use Japanese or Chinese eggplants, which are smaller and more tender than traditional globe eggplants, but the cooking method remains the same.

2. Do I need to peel the eggplant before marinating?

No, you don’t need to peel the eggplant. The skin adds texture and flavor, but if you prefer a smoother texture, you can peel it before grilling or roasting.

3. Can I make this dish ahead of time?

Yes, this dish actually tastes even better after the flavors have had time to meld. It can be made ahead of time and stored in the fridge for up to 3 days.

4. Can I add other vegetables to this dish?

Yes, you can add a variety of vegetables such as zucchini, mushrooms, or even grilled carrots for additional texture and flavor.

5. Can I serve this as a main dish?

While marinated eggplant and onion is typically served as a side dish, you can enjoy it as a light main course, especially if you pair it with a grain like quinoa, couscous, or rice.

6. How do I prevent the eggplant from becoming too soggy?

Make sure to salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture before cooking. This helps prevent the eggplant from becoming too mushy when marinated.

7. Can I make this dish vegan?

Yes, this recipe is naturally vegan as long as you use plant-based ingredients like olive oil and vinegar. It’s already a great vegetarian and vegan-friendly option.

8. How do I know when the eggplant is cooked properly?

Eggplant should be soft and tender when cooked, with a slight browning or grill marks on the surface. You don’t want it to be too mushy, but it should easily break apart when bitten.

9. Can I make this dish spicier?

Yes, you can add more red pepper flakes or a dash of hot sauce to the marinade to spice up the dish to your preference.

10. Can I grill the eggplant and onion together?

Absolutely! You can grill both the eggplant and onion at the same time to bring out their sweetness and smoky flavors before marinating them. Just make sure the vegetables are cooked evenly.

Conclusion

Marinated Eggplant and Onion is a simple, flavorful dish that packs a punch of Mediterranean-inspired flavors. With just a few ingredients, this dish is easy to prepare and perfect for any occasion. Whether you’re serving it as a side or enjoying it as part of a salad, this marinated vegetable dish is sure to become a favorite in your recipe repertoire. The rich, tangy marinade enhances the natural sweetness of the eggplant and onion, making it a satisfying addition to any meal.