Marinated Eggplant


  • 1 medium egg plant
  • 1/4 cup extra virgin olive oil
  • 2 tbs balsamic vinegar
  • 2 cloves garlic, crushed
  • 2 anchovy filets
  • 2 tbs chopped parsley
  • Kosher salt and black pepper to taste
  • Cut the eggplant into thick diagonal slices.
  • Place the slices in a colander and sprinkle well with salt.
  • After 30 minutes, rinse and pat dry.
  • Whisk the oil, vinegar, garlic and anchovy until smooth. Season to taste.
  • Heat a little oil in a saute pan and brown the eggplant in batches.
  • Transfer to a bowl and toss with dressing and parsley.
  • Let marinate covered for about 4 hours.
  • Serve at room temperature.

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