Marinated eggplant makes the most delicious quick snack and is great to have in the refrigerator ready for and impromptu antipasto. This recipe combines eggplant with onion, garlic and herbs and uses a less common cooking method that I think you will love.
The inspiration for this recipe
A few years ago my zia-in-law (not sure if this is a thing) gave me a book by Dominque Rizzo, a Queensland chef who had visited our town during the annual Italian festival. Zia had met her and was duly impressed particularly because they were both proudly of Sicilian descent. She said I would love this book by her new friend, My Taste of Sicily. It sat pretty lonely among my many cookbooks until I rediscovered it the other day and this wonderful recipe of eggplant marinated in oregano, Melanzane all’Origano.
In this recipe the eggplant chunks are cooked in salted boiling water for a few minutes which is a more common method in Italy than it is elsewhere, I think. The warm cooked eggplant then bath in the vinegary, herby oil that is full of slices of onion and garlic. I adore the way the eggplant soaks up the flavours.
Where are the beautiful, purple eggplant?
I wanted to show you these pale, green eggplant. No, they’re not the poor cousin of the vibrant purple eggplant. This is a variety I have in my garden which, even with seeds, they never have the bitterness to the extent of the purple variety. Now after the intense, tropical heat of summer is over my little plant is recovering and starting to present me with little surprises.I love using these for this involtini recipe by Nigella Lawson.
For an impressive antipasto platter serve this delicious marinated eggplant along with my special mixed bruschetta topping, some nice cheeses, salami and olives. Combined with good crusty bread you’ll have a wonderful impressive starter or a light meal.
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A wonderful combination of eggplant, onions, garlic and herbs which is perfect served with crusty bread.
- 3 large eggplant cut into 2cm (3/4in) chunks
- 1 cup extra virgin olive oil
- 2 onions sliced thinly
- 4 cloves garlic finely chopped
- 2 teaspoons dried oregano
- 1/2 cup red wine vinegar
- 1/3 cup chopped flat leaf parsley
- salt and freshly ground pepper
- Bring to boil a large pot of salted water and cook the eggplant for around 4-5 minutes. You will need to push the eggplant down with a spoon because the chunks will float as they cook.
- When cooked, drain well. Transfer to a bowl.
- In a frying pan, warm the oil.
- Add the onions, garlic and oregano and fry gently until softened and aromatic. Cook long and slow about 15 minutes.
- Add the vinegar. Stir well.
- Pour mixture over cooked eggplant along with parsley and toss gently.
- Season with salt and pepper. You want need a lot of salt as the eggplant have already been cooked in salted water.
- Allow to stand a least an hour before serving but best made the day before.
- Keeps well in the refrigerator for two weeks