Oregano Marinated eggplant on bread with dish full of marinated eggplant, parsley and bread in the background
5 from 4 votes

Marinated Eggplant with Onions, Oregano and Parsley

A wonderful combination of eggplant, onions, garlic and herbs which is perfect served with crusty bread.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 portions
Author: inspired by recipe in My Taste of Sicily by Dominique Rizzo


  • 3 large eggplant (cut into 2cm (3/4in) chunks, peel if the skin is tough)
  • salt
  • 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


If eggplants are very young and tender there is no need to peel. However if the skin seems tough, it's better to peel the eggplant prior to boiling.


Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 465mg | Fiber: 6g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 9.6mg | Calcium: 36mg | Iron: 0.9mg