Marinated Eggplant

I am normally the cook in the family, I simply love cooking and perceiving how others make the most of my manifestations. My stunning and skilled spouse, then again, isn’t too obsessed with cooking, however when she cooks, she intrigues every one of us. As a youngster, she spent various years in a distant nation of Tajikistan where she encountered the absolute generally fascinating and flavorful dishes.

Recently she set one up of them, marinated eggplant. It’s an extremely regular dish in that area. Our children, who never at any point contact eggplant, ate a plateful and afterward requested more.

While my better half was gathering the dish before marinating it she made a little sandwich for me to attempt, a cut of still warm singed eggplant, a little garlic, new dark pepper, salt, beat with a cut of tomato and new greens. OMG! I shouted. Would this be able to show signs of improvement? Do we by any chance need to marinate them?

Marinated Eggplant

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Recipe by Taste of ArtisanCourse: Appetizers, SidesCuisine: Central AsianDifficulty: Easy


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Cooking time


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Marinated eggplant will keep in a refrigerator for up to eight days, if they last that long.


  • 2 large eggplant

  • 3 cloves garlic pressed (see note)

  • 1/2 cup Italian parsley finely chopped

  • 1/2 cup fresh dill finely chopped

  • 1 tsp kosher salt

  • 1 tsp black pepper freshly ground

  • 3-6 Tbsp olive oil


  • Rinse the eggplant, dry with paper towels, slice about 3/8 inch thick.
  • Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil. Place about 1/3 of sliced eggplant on the skillet in one layer and cook over medium heat for about 6 minutes, until golden brown. Flip on the other side and continue cooking for another 6 minutes. As eggplant really soak in oil when they are cooking, add about 1 teaspoon of olive oil when flipping. Transfer to a platter lined with paper towel to remove excess oil and cool down. Repeat this step until all eggplant slices are cooked (2 large eggplant are usually cooked in 2-3 batches, depending on the size of the skillet you are using).
  • Spread a bit of pressed garlic over the top of each eggplant slice
  • Grab a container with a tight lid, spread a pinch or two of pressed garlic on the bottom and sprinkle some chopped dill and parsley.
  • Place a layer of eggplant slices making sure they don’t overlap or barely overlap. Sprinkle a tiny pinch or two of salt, grind some black pepper to taste. Finish the layer by sprinkling some chopped dill and parsley. Repeat until all vegetables are layered. Finish with a pinch of salt, pepper and chopped greens.
  • Cover with with a lid and keep at room temperature for 4 hours before serving.
  • Marinated eggplant can be refrigerated for up to 7-8 days. You can serve it cold or brought to room temperature before serving.
  • Notes
  • If you want to reduce the harsh taste of  raw garlic, zap the cloves in a microwave oven for 10 seconds or blanch in boiling water for a minute before pressing.


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