Marinated Eggplant
Makes 3 cups of marinated eggplant
Brunch
Salads & Sides
Vegetarian
Gluten Free
Crowd Pleasers
This one's a staple in my house, stored in the fridge and ready to add to your favourite toastie, BBQ'd meat, with crusty bread or on a pizza (see link at bottom).
Prep time - 20 minutes
Cooking time - 40 minutes
Ingredients
3 large eggplants
1 cup extra virgin olive oil
1 tablespoon sea salt
½ tablespoon chilli flakes
1 tablespoon paprika
4 cloves garlic, roughly chopped
You will also need:
Baking paper
A kitchen mandoline slicer
Cooking Steps
1
Preheat oven to 220°c (425°f) setting on fan-force.
2
Use a mandoline to thinly slice each eggplant – stem removed.
3
In a separate bowl, combine oil with all other ingredients; spices, salt & chopped garlic.
4
Place sliced eggplant in a large bowl and pour flavoured oil over the eggplant.
5
Use clean hands to toss eggplant slices until eggplant is completely covered in flavoured oil.
6
Lay a batch of the eggplant slices to cover the tray, lined with baking paper – cook in 2 to 3 batches.
7
Place the tray of eggplant in the hot oven and cook for about 15 to 20 minutes - until eggplant starts to bubble and cook through.
8
Remove the first batch of cooked eggplant by placing eggplant & any tray juices into a medium, airtight container & repeat process.
9
Cover cooked, marinated eggplant with a lid and refrigerate until ready to use.
Marinated eggplant will last in your fridge for at least a week – if not more!
Great on a toastie or as a condiment for breakfast with eggs, avocado, pesto.
Also Fantastic on a pizza – see my marinated eggplant pizza - image below.