Grilled and Marinated Mediterranean Eggplants

Grilled and Marinated Eggplants are an easy and tasty summer recipe, perfect to enjoy at the beginning of a meal and during brunch time on toasted bread croutons, or to bring to the table as an appetizing side dish for any family lunch or dinner.

In our recipe we have prepared a quick marinade with extra virgin olive oil, salt, pepper, chopped parsley and sliced ​​garlic. Once you have cleaned the eggplants, cut them into slices and then grill them on both sides on a hot griddle; once they're ready all you have to do is place them in an airtight glass jar, season them in layers with the indicated ingredients and then let them rest at room temperature for at least 6 hours or, even better, overnight.

The result will be a simple and tasty dish, ideal to serve with meat and fish main dishes, egg omelettes, soft cheeses or vegan dishes.

What Are Marinated Eggplants?

Marinated eggplants, known as melanzane sott’olio in Italian cuisine, have a rich history rooted in the Mediterranean culinary tradition. This method of preserving eggplants dates back centuries, originating as a way to extend the shelf life of the vegetable in regions where it was abundant during the summer months. The practice of marinating vegetables in olive oil, with herbs and garlic, reflects the resourcefulness of Mediterranean cultures, particularly in Southern Italy. This technique not only preserved the eggplants but also enhanced their flavor over time, allowing people to enjoy the taste of summer even in the colder months. The method of layering the eggplants with garlic, herbs, and spices, then sealing them in oil, also connects to the broader tradition of conserving food without refrigeration, a common practice in many parts of the world. Today, marinated eggplants are enjoyed as an antipasto or side dish, embodying the essence of traditional, rustic Italian cooking.

Tips for The Best Grilled and Marinated Eggplants

• Opt for fresh, firm, and small to medium-sized eggplants, as they tend to be less bitter and have fewer seeds. If you can, choose eggplants with shiny, smooth skin, which indicates they are fresh.
• Ensure your grill or grill pan is hot before placing the eggplants on it. Grill them until they have visible grill marks and are tender but not mushy. This usually takes about 2-3 minutes per side, depending on the thickness of the slices.
• When layering the grilled eggplants in the jar, make sure each layer is fully coated with olive oil, herbs, and garlic. Press down gently to remove any air pockets, which helps in better preservation.
• While the recipe suggests marinating for at least 6 hours, leaving the jar for 24 hours or even up to 48 hours at room temperature can deepen the flavors. If you plan to store them longer, refrigerate the jar after the initial marination period.
• For the best taste, serve the marinated eggplants at room temperature. This allows the flavors to shine through more vividly than when served cold.

Should I Salt My Eggplants Before Grilling?

Salting eggplants before grilling is optional but recommended. It helps draw out excess moisture and bitterness, resulting in a firmer texture and more concentrated flavor. If your eggplants are fresh and small, you might skip this step, but for larger or older eggplants, salting can improve the final dish.

Can I Bake My Eggplants Instead of Grilling Them?

Of course! Simply place the slices on a baking sheet, brush them with olive oil, and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they are tender and slightly browned.

How To Avoid Soggy and Mushy Grilled Eggplants

To avoid mushy and soggy grilled eggplants, slice them evenly, salt them beforehand to draw out excess moisture, and grill them on a hot surface. Ensure the grill is preheated and avoid overcrowding the slices, which allows them to cook quickly and develop a nice char without becoming too soft.

What Can I Add to The Marinade?

For a pleasantly spicy note, you can add a fresh chili pepper sliced ​​without the internal seeds, or you can enrich the aromatic bouquet by adding basil or fresh mint leaves, marjoram and thyme leaves.

If you don't particularly like garlic, you can omit it from the recipe, or you can add a couple of tablespoons of white wine vinegar to the marinade .

What Can I Serve These With?

Marinated eggplants can be served with crusty bread, as part of an antipasto platter, alongside cheeses and cured meats, or as a topping for salads and sandwiches. They also pair well with grilled meats or as a flavorful side dish to pasta.

Can I Make These Ahead of Time?

Absolutely! In fact, they often taste better after marinating for at least 24 hours, allowing the flavors to deepen. They can be stored in the refrigerator for up to a week, sealed inside of their jar.

Can I Freeze These?

Marinated eggplants are not ideal for freezing, as the texture can become mushy when thawed. It's best to enjoy them fresh or stored in the refrigerator.

More Eggplants Recipes You Can't Miss!

Italian Pickled Eggplants

Fried Eggplants

Stewed Eggplants

Fried Eggplant Fans

Eggplant and Tomato Bake

How to Store Grilled and Marinated Eggplants

If you have any left over, the marinated eggplants can be stored in the fridge, covered with a drizzle of oil, for 3-4 days maximum.

How to Make Grilled and Marinated Eggplants

Wash the eggplants, trim them and cut them into slices that are not too thick.

Place them on a hot plate and let them cook for a couple of minutes.

Then turn the eggplants with the help of a spatula and grill them on the other side too.

Once they are ready, transfer them to a plate.

Place the grilled eggplants in an airtight glass jar, seasoning them in layers with extra virgin olive oil, a pinch of salt and pepper, the sliced garlic cloves and the chopped parsley.

Close the jar tightly and leave to marinate for at least 6 hours at room temperature.

Once the resting time has elapsed, bring the marinated eggplants to the table. Enjoy!