Italian marinated eggplant

An easy antipasto or side dish, perfect for summer.

📝 Ingredients

• 1 lb eggplant (aubergine, approximately 1 medium)
• 1/4 tsp salt (approximately, for sprinkling on eggplant)
• 1 1/2 tbsp olive oil (approximately, for brushing)
• 1 clove garlic (large)
• 1 tbsp chopped fresh mint (finely chopped)
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano (optional)

👨‍🍳 Instructions

1. 1Slice the eggplant into medium-thick slices, around 1/4 -1/3 inch (0.6 - 1cm) thick. Spread out the slices and sprinkle lightly with salt and leave around 5-10 minutes while you prepare the marinade so that the salt draws out a little liquid.
2. 2For the marinade, finely chop the garlic and mint leaves. Mix the garlic, mint, oil, vinegar, salt, pepper and oregano in the bottom of a medium baking dish. It should form a shallow layer.
3. 3Pat dry the eggplant slices with paper towel and brush off any remaining salt. Lightly brush the slices with oil and warm the grill or grill pan to medium-high heat. Grill for a few minutes each side - around 3 - 5 minutes per side - until you can feel the slices are soft and there are a few grill marks.
4. 4As the eggplant is done cooking, transfer the slices to the dish with the marinade and carefully dip both sides in the marinade so it is gently coated. Stack the slices to one side, so you have space to add more, spooning a little of the garlic and herbs on top as you go, if needed. Once all of the eggplant has cooked, you can either serve straight away or leave to marinade further for around 30 minutes or so. You may want to change around the order of slices so they all have some time towards the bottom where they absorb more. When ready to serve, transfer slices to a plate and drizzle over any leftover marinade.