Marinated Eggplant and Onion

Marinated Eggplant and Onion is a fantastic topping that elevates any toast or sandwich. This flavorful mix combines tender eggplant and onions, marinated to perfection, creating a delicious blend that enhances your meals. The marinade infuses the vegetables with savory notes, making them a versatile addition to various dishes.

Simply spread the mixture on crusty bread for a quick snack, or layer it on sandwiches to add depth and texture. You can prepare it in advance and store it in the refrigerator, making it a convenient option for busy weekdays. Whether you’re looking for a tasty appetizer or a hearty sandwich filling,

It is an easy and delicious way to upgrade your meals throughout the week. Its robust flavors and satisfying crunch are sure to impress anyone who tries it!

Ingredients For Marinated Eggplant and Onion

• Eggplant: 2 medium-sized pale green eggplants
• Extra virgin olive oil: 3 tablespoons
• Onions: 1 large onion, sliced
• Garlic: 2 cloves, crushed
• Dried oregano: 1 teaspoon
• Red wine vinegar: 2 tablespoons
• Salt: to taste
• Black pepper: to taste
• Fresh parsley: 2 tablespoons, chopped (for garnish)

Step by Step Process for Making Marinated Eggplant and Onion

Step 1: Prepare the Eggplant

Begin by slicing the eggplant into even circles, about half an inch thick. Place the slices on a flat surface and generously sprinkle salt on both sides. Let the salted eggplant sit for about 20 minutes. This process draws out excess moisture and bitterness, making the eggplant firmer and more flavorful. After 20 minutes, use a paper towel to pat the slices dry, absorbing any excess moisture.

Step 2: Sauté the Onions

In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Once the oil is hot, add the sliced onion and sauté until they become soft and translucent, which should take around 5-7 minutes. Once done, remove the onions from the pan and set them aside for later.

Step 3: Cook the Eggplant

In the same skillet, add another 1 tablespoon of olive oil. Once heated, carefully add the eggplant slices, frying them until they are golden brown on each side, about 3-4 minutes per side. You may need to add an additional tablespoon of olive oil if you’re cooking a second batch. Ensure the eggplant is well-cooked and tender without being soggy.

Step 4: Marinate the Mixture

After cooking, allow the eggplant and onions to cool to room temperature. Once cooled, chop the eggplant into half-inch pieces. In a mason jar, combine the chopped eggplant, sautéed onions, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, crushed garlic cloves, and a drizzle of olive oil. Season with salt and pepper to taste. Seal the jar and refrigerate the mixture for at least 8 hours to let the flavors meld. Once marinated, it’s ready to be enjoyed on toast, sandwiches, or even with pasta!

Tips for making Marinated Eggplant and Onion:

1. Salt the Eggplant Thoroughly: Don’t skip the salting step! It’s essential for removing bitterness and excess moisture from the eggplant. Ensure that you let the slices sit long enough (about 20 minutes) and pat them dry thoroughly before cooking. This will help achieve a perfect texture and prevent the eggplant from becoming mushy when sautéed.
2. Cook in Batches: If you have a lot of eggplant slices, cook them in batches instead of overcrowding the pan. Overcrowding can cause the eggplant to steam rather than brown, resulting in a less desirable texture. Frying in smaller batches allows for even cooking and better flavor development.
3. Marinate Longer for Better Flavor: While you can enjoy the dish after 8 hours of marinating, letting it sit in the refrigerator for 24 hours will enhance the flavors even more. The longer marination time allows the eggplant and onions to fully absorb the marinade, resulting in a richer taste that elevates any dish you pair it with.

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