Grilled Marinated Eggplant

Episode 23 - Grilled Marinated Eggplant


  • 2 Eggplants
  • ½ cup Olive Oil
  • 2 – 3 tbsp Balsamic Vinegar
  • 2 cloves Garlic
  • 1 tbsp Oregano
  • Salt


  1. Wash eggplant, pat dry and then slice about 1cm thick slices.
  2. Arrange on a baking tray lined with baking paper.
  3. Grill until golden on both sides.
  4. Set aside and allow to cool.
  5. Mix oil, balsamic vinegar, garlic, oregano and salt in a shallow dish.
  6. When eggplant is cold, dip in marinade.
  7. Place in fridge for about an hour before serving.
  8. Serve with fresh, crusty bread, in sandwiches or as an antipasto.