Marinated Eggplants

Ingredients

  • 1 tsp salt flakes
  • black pepper
  • dressing (marinade):
  • 1/3 c extra virgin @riovistaolives olive oil
  • 1 tbs date syrup or maple syrup
  • 3 tbs lemon juice
  • 2 tbs parsley, chopped
  • 1 tbs thyme leaves
  • 1 tsp salt
  • 1/2 Long red chilli, finely sliced
  • 1 garlic clove, finely chopped

Preparation

  1. Preheat oven to 220°C

  2. Cut eggplants into 1cm thick slices and lay them on a lined baking tray

  3. Pour olive oil over slices and season with salt & pepper

  4. Roast for 20-25min then flip. Roast for a further 20min or until lightly golden

  5. Meanwhile, combine all the marinade ingredients and mix thoroughly

  6. Once the eggplants slices are finished roasting, place them in a a deep dish and pour the marinade over them

  7. Cover the dish and let the eggplants marinade for at least 2 hours, ideally 6 hours

  8. Serve

  9. In sandwiches with feta, roasted pumpkin/red capsicum, salad, olives

  10. As a side with barbecue

  11. Cut up and use it to garnish hummus

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