Marinated egg plant

Marinated egg plant

My neighbour makes the most amazing marinated eggplant. It lasts in the fridge for at least a week, if it lasts that long without being eaten.

We eat food bowls for lunch regularly so I always have salads, pickled vegetables, olives, dried tomatoes, roasted capsicum and dips to put together for a low carb lunch. The marinated eggplant is another worthy addition to the repertoire. I usually make a batch of something each day.



  • 2 medium size eggplant (approx 800g) cut into 5ml thick slices
  • 175 ml oil, a mix of olive oil and grape seed works well (olive oil sets hard in the fridge)
  • 1/2 tsp chilli flakes or chopped fresh chilli (check heat)
  • 3 tsp minced garlic or 3 cloves fresh garlic finely chopped
  • 1 tbs chopped capers – I use homemade nasturtium capers –¬† Nasturtium Capers (Poor Man’s Capers)
  • 10 mint leaves finely chopped
  • Salt & pepper to taste


  1. Mix together the garlic, capers, chilli, salt, pepper and oil and set aside to let the flavours get to know each other
  2. Place the sliced eggplant in a wide colander sprinkling each layer with good quality salt. Leave on the sink for at least 30 minutes to drain.
  3. Rinse and pat dry
  4. Brush or spray the slices with oil
  5. Cook over high heat until golden brown. The easiest way to do this is on a BBQ
  6. Make a layer of eggplant in a storage container, spoon dressing on each slice and continue adding layers until all gone
  7. Pour on any remaining dressing.
  8. Cover & refrigerate at least overnight.
  9. Looks great on an antipasto plate or served as a vegetable side.