Marinated Eggplant and Onion
Marinated eggplant and onion is the perfect topping for toast, the best addition to a sandwich, and even amazing right off the spoon!
Servings: 8 servings
Calories: 294kcal
Cost: $8
Equipment
- 1 saucepan or cast iron pan
- 1 large mason jar or storage container
Ingredients
- 2 eggplant, slices into ½ inch thick circles
- ½ large onion or 1 medium onion, chopped
- 2 tablespoon olive oil for cooking
- 1 cup extra virgin olive oil for marinating
- 1 lemon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 3 cloves garlic, crushed
- 1 tablespoon Italian seasoning
- 1 Tsp crushed red pepper
Instructions
- Preheat the grill to high. Place the chopped onions in a sheet of aluminum oil. Season with salt and pepper and drizzle with olive oil. Wrap the aluminum foil into a pouch. Then lay the eggplant out and season both sides with salt and pepper.
- Lower the heat on the grill to medium and place all the eggplant on the grill. Place the onions on the grill. Grill the eggplant on each side for about 4 minutes.
- Allow the eggplant and the onions to cool for 10 minutes. Chop the eggplant into half-inch pieces. Place onions and eggplant into a large bowl. Combine with EVOO, lemon juice, Italian seasoning, salt, pepper, crushed red pepper, and crushed garlic cloves. Transfer to mason jars and store in the refrigerator over night.
- Enjoy on toast, sandwiches, or however you can imagine.
Notes
- If you are pan-frying the eggplant instead of grilling, lay the eggplant out flat and season with salt. Let it sit for 20 minutes then pat them dry with a paper towel.
- If you don't have mason jars, just tightly wrap the bowl with saran wrap.
- The eggplant should be grilled long enough to have grill marks.
Nutrition
Calories: 294kcal | Carbohydrates: 10g | Protein: 2g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 589mg | Potassium: 309mg | Fiber: 4g | Sugar: 5g | Vitamin A: 116IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg