Marinated Eggplant

MARCUS SAMUELSSON(5)
Theodora Harrington: "Great. Had this for dinner and instead of capers…" Read More
10Ingredients
65Minutes
270Calories

Ingredients

US|METRIC
  • 1/2 cup flat leaf parsley (chopped)
  • 2 tablespoons capers (drained)
  • 1 garlic clove (medium, peeled and sliced)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 5 japanese eggplants (or 1 large eggplant, peeled and sliced about ⅓" thick)
  • 3 tablespoons balsamic vinegar
  • kosher salt
  • freshly ground black pepper
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    NutritionView More

    270Calories
    Sodium14% DV340mg
    Fat22% DV14g
    Protein12% DV6g
    Carbs12% DV37g
    Fiber72% DV18g
    Calories270Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium340mg14%
    Potassium1380mg39%
    Protein6g12%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber18g72%
    Sugars13g26%
    Vitamin A15%
    Vitamin C35%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Great. Had this for dinner and instead of capers I used kalamata olives. It was so delicious. Four ppl are out all of it
    Emily 3 months ago
    Loved by many at a BBQ. Next time I’d like to try also roasting the garlic as I felt the raw was overwhelming the dish a bit
    Rebecca Sauvant 4 months ago
    Very tasty!! I'll do it again for sure!
    Deborah Hathaway 4 months ago
    was not to my liking. Don't let my opinion sway anyone who loves eggplant not to try this recipe. It could be great and to your taste.
    Marcia W. 9 months ago
    very tough and dry. I added tomato sauce and rebaked it. I will add pasta, because it is very rich.
    Lisa S. a year ago
    This was terrible, the eggplant was like leather I BBQ' it per the recipe, did several batches at different cooking times and they were all terrible ended up throwing it all away that hasn't happened in years : (
    Loredana a year ago
    Amazing! I grilled on my indoor grill as it is winter and freezing outside. Results were great. I regularly grill eggplant on the outdoor grill but this recipe is superior. Once my herb garden is plenty full This summer,I will certainly add fresh herbs to this recipe for a change.
    Cynthia Welte a year ago
    Bring it to a potluck or bbq! You can make it ahead, serve cold, and everyone will rave and ask you for the recipe.
    Vish Killari a year ago
    Its a yumm recipe. But I cut the eggplant slices very thin and so some slices came out burned with bitterness. Overall really good
    Deldi Burger a year ago
    Most delish! Will always make my eggplant ths way. Tastes like something i cant possibly make to perfection.
    Bron a year ago
    Very well, very tasty.
    I love cooking my veggies and rice
    Kelly Schierman 2 years ago
    Wow, wow, wow. The marinade was fab.u.lous. Perfect for eggplant. I salted and baked mine rather than grill. (No grill. ). I tried to save some for my family. I failed. Am salting more eggplant right now. Maybe they'll get some. Maybe not.
    Eden Nissani 2 years ago
    It came out delicious! I baked the eggplant in the oven after slicing it for 15 mins on 400F. Flipping over half way through. Love this recipe.
    Lynette M 2 years ago
    I used Chinese Eggplant (the long light purple kind) as it's less bitter. I cut them lengthwise in thinner slices and it was quicker to cook and was nice and soft. I did not have parsley so used cilantro and omitted the capers as I didn't have that too. Next time I will use capers as I do like a little tartness. Just had it with tuna. Was absolutely delicious.
    louise gray 4 years ago
    The photo of the finished recipe is very enticing. I imagined that the texture of the grilled eggplant would be softer as it is after being roasted. But it was not as soft as I thought it would be. The recipe preparation is quite labor extensive and uses more ingredients than I usually do. However, dear Hubby loved this and he is quite fussy. I served this with an orzo dish with spinach, garlic, sun dried tomatoes, and feta. It was a nice pairing with the eggplant and is a nice showpiece recipe for when company comes for dinner.

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