Marinated Eggplant With Oregano

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Small eggplants specified arsenic Japanese oregon Chinese varieties are bully to usage for this recipe, arsenic they thin to beryllium little bitter and not arsenic seed-filled arsenic larger globe varieties. If you usage achromatic eggplants, you mightiness privation to peel them earlier roasting arsenic the tegument is thicker than that of different tiny eggplants.

If you wish, drizzle with tahini conscionable earlier serving.

The eggplant slices request to marinate for 2 hours astatine country temperature; oregon if longer, screen and refrigerate for up to 2 days.

Ingredients

For the eggplant

3 tiny eggplants (about 1 1/2 pounds)
Olive oil, for brushing
Sea salt
Freshly crushed achromatic pepper

For the marinade

1 tiny blistery reddish pepper, stemmed, seeded and minced
Leaves from 3 stems cilantro, chopped (2 tablespoons)
Leaves from 2 oregon 3 stems oregano, chopped (2 tablespoons), positive a fewer leaves for garnish
1 mean clove garlic, crushed
Freshly squeezed foodstuff from 1/2 to 1 citrus (3 tablespoons)
1/4 cupful olive oil
2 teaspoons kosher salt
1/4 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
120
Fat
10 g
Saturated Fat
2 g
Carbohydrates
9 g
Sodium
830 mg
Protein
1 g
Fiber
4 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Ottolenghi: The Cookbook," by Yotam Ottolenghi and Sami Tamimi (Ebury, 2010).

Tested by Bonnie S. Benwick.

Published October 12, 2010

Updated March 13, 2026