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Marinated Eggplant
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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 881
% Daily Value**
Total Fat 95g
Saturated Fat 50g
Unsaturated Fat 4g
Cholesterol 150mg
Sodium 52mg
Total Carbohydrate 6g
Dietary Fiber 3g
Sugars 2g
Protein 5g
Vitamin A  5%Vitamin C  5%
Calcium  4%Iron  6%
Potassium  7%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Marinated Eggplant

Date Added: December 26, 2019


2 Teaspoons Parsley minced
4 Eggs Large Hard Cooked, **
1/2 Cup Vinegar red wine
6 Bay Leaves crumbled
1 Eggplant cut into 1/2 inch
3 Garlic cloves
2 1/2 Cups Vegetable Oil olive
1 Teaspoon Rosemary (opt)
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1. Cut the eggplant into slices of about 3/4-inch thick.

2. Arrange them on a dishtowel, side by side, and sprinkle them with salt.

3. Let them "rest" for about 10 minutes (the salt helps to leach out the water and prepare the surface of the eggplant to accept the coatings and marinade) and then wipe them dry.

4. Set them aside for later. In a bowl, beat the eggs with the parsley, a pinch of salt, and pepper.

5. Heat 2 cups of oil in a deep skillet. Flour the eggplant slices lightly, then dip them in the egg "wash.

6. " Saute the individual slices in hot oil until golden brown (about 1 minute each side) then place them on an absorbent towel to cool.

7. Meanwhile, pour the remaining oil into a heavy saucepan with the crushed garlic.

8. Saute the garlic until it's golden. Remove the heavy saucepan from the heat and add vinegar.

9. Return to heat and add bay leaves, rosemary, and pepper to taste, then simmer for 1 minute.

10. Set aside. In a bowl with a lid, assemble one layer of eggplant then sprinkle liberally with marinade.

11. Add another layer of eggplant and sprinkle with marinade.

12. Continue the process until all of the eggplant is used then pour the remaining marinade over the whole dish.

13. Cover, then turn upside down to mix in the marinade.

14. Let this stand for 2 hours at room temperature.

15. (It will hold for 2 days at room temperature or up to 2 weeks in the refrigerator).

16. Unmold onto a serving plate and serve at room temperature.

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Dietary Notes:
This recipe is very low-sodium with 52.17mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Eggplant, Sulfites, Garlic, Vinegar, Rosemary allergies.
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