Description
Marinated Eggplant and Onion is a flavorful and versatile dish made with tender eggplant and savory onions marinated in a zesty blend of olive oil, vinegar, and seasonings. Perfect as a side, appetizer, or salad, this dish is easy to prepare and can be served cold or at room temperature.
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)
Instructions
- Prepare the eggplant: Slice the eggplant into 1-inch rounds. Place on a paper towel-lined tray, sprinkle with salt, and let sit for 15 minutes to draw out bitterness. Pat dry.
- Grill or roast the eggplant: Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and grill for 3-4 minutes per side until soft and marked. Alternatively, roast in the oven at 400°F (200°C) for 20 minutes, flipping halfway through.
- Prepare the onions: Slice the red onion into thin rings. Optionally, grill or roast for a few minutes to enhance sweetness.
- Make the marinade: In a large bowl, whisk together olive oil, minced garlic, parsley, oregano, salt, black pepper, and red pepper flakes. Add lemon juice if desired.
- Combine vegetables and marinade: Once the eggplant has cooled slightly, add both the eggplant and onions to the marinade. Toss to coat evenly.
- Marinate: Cover the bowl and refrigerate for at least 1-2 hours, or overnight for best flavor. Stir occasionally.
- Serve: Serve the marinated vegetables cold or at room temperature. Enjoy as a side dish, topping for salads, or appetizer with crusty bread.
Notes
- To prevent sogginess, salt the eggplant slices before cooking to draw out moisture.
- This dish can be enhanced with vegetables like zucchini, mushrooms, or bell peppers.
- For a vegan version, ensure all ingredients are plant-based.
- Grilled eggplant can be made in advance and stored in the fridge for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Method: Grilling, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
