Marinated Eggplant
recipe

A delightful Mediterranean-inspired dish perfect as a side or a snack.
Preparation Time: 30 minutes
Serving Size: 4-6 servings
Ingredients:
- 2 medium eggplants
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions:
1. Slice the eggplants into approximately 1 cm thick rounds.
2. Sprinkle salt over the eggplant slices and let them sit for 15 minutes to draw out bitterness.
3. Rinse off the salt and pat the eggplants dry with paper towels.
4. In a bowl, mix together olive oil, balsamic vinegar, crushed garlic, black pepper, oregano, and red pepper flakes.
5. Add the eggplant slices to the marinade, ensuring they are well coated.
6. Allow the eggplants to marinate in the refrigerator for at least 15 minutes, preferably up to an hour.
7. Grill or pan-fry the eggplants on both sides until golden brown and tender.
8. Serve warm or at room temperature, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 120 kcal
- Protein: 2 g
- Carbohydrates: 8 g
- Fat: 9 g
- Fiber: 3 g

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