Marinated Eggplant Slices Recipes

MARINATED EGGPLANT

Steps:

• Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
• Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
• Pack into small Ball canning jars and process in a hot water bath for 5 minutes.

EASY MARINATED EGGPLANT

Steps:

• Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
• Place the slices of eggplant into a large jar or sealable container.
• Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
• Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.

MARINATED EGGPLANT WITH GARLIC

Steps:

• Gather the ingredients.
• Peel eggplant and cut into 3 x 1/2-inch rectangular sticks.
• To sweat the eggplants, toss the sticks with salt and place them in a colander over a bowl or sink. Let sit to drain for at least 4 hours, up to overnight. (If overnight, cover and keep the colander and bowl in the fridge.)
• Squeeze out as much of the remaining liquid from the eggplant sticks as possible by placing them in a clean kitchen towel and pressing vigorously over a bowl.
• In a medium saucepan, bring water and vinegar to a boil. Add eggplant and cook until tender, about 5 to 8 minutes.
• Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for at least 4 hours, up to overnight. (Again, if overnight, cover and chill like you did when sweating the eggplant sticks.)
• Vigorously squeeze small handfuls of the eggplant with the help of a clean kitchen towel and remove as much liquid as possible.
• In a large bowl, toss eggplant with garlic, chile flakes, any herbs, if using, and 3/4 cup of the olive oil.
• Transfer eggplant to a 1-quart jar, add enough olive oil to cover the eggplant, cover with a lid, and chill overnight before serving. When ready to serve, bring to room temperature before serving; any leftover marinated eggplant will last up to one week refrigerated.

GRILLED EGGPLANT SLICES

Steps:

• 1. Preheat a gas grill to high, or build a fire in a kettle grill. Mesquite-flavored chips would taste great (optional).
• 2. Slice eggplant in 1/3- to 1/2-inch slices. In a small bowl add together the olive oil, lemon juice, garlic, salt, and thyme. Brush both sides of the eggplant slices with this sauce3. Place eggplant on the preheated grill. If you with to have nice grill lines, turn only once on each side. Grill about 10-15 minutes. Test for tenderness (doneness) by piercing with a fork. Makes 4 to 6 servings.

GRILLED ITALIAN EGGPLANT SLICES

Steps:

• In a small bowl, combine the first six ingredients., Grill eggplant, covered, over medium heat for 3 minutes. Turn slices; spoon Parmesan mixture onto each. Top with tomato; sprinkle with mozzarella cheese. Grill, covered, 2-3 minutes longer or until cheese is melted.

BROILED, MARINATED EGGPLANT

Steps:

• Whisk together soy sauce, lime juice, honey, garlic, ginger, and red pepper flakes in a 13- by 9-inch glass baking dish. Add eggplant, turning to coat, and marinate, covered, turning once, at least 20 minutes total.
• Preheat broiler.
• Lightly brush rack of a broiler pan with oil, then broil eggplant 5 to 7 inches from heat, basting frequently with remaining marinade and turning once, until tender and browned on both sides, 10 to 15 minutes total.

GRILLED MARINATED EGGPLANT

Steps:

• Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
• Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
• Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
• Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
• Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
• Chef's notes:
• You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
• For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.