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Close up of marinated eggplant slices sprinkled with chopped greens.

Marinated Eggplant Recipe

Course: Appetizer, Side Dish
Cuisine: Central Asian
Keyword: marinated eggplant
Prep Time: 30 minutes
Cook Time: 29 minutes
Marination: 4 hours
Servings: 6 servings
Calories: 108kcal
Author: Victor
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  • 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.


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.


Calories: 108kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 396mg | Potassium: 416mg | Fiber: 5g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 14.1mg | Calcium: 33mg | Iron: 1mg