Marinated Eggplant in Oil

Marinated eggplant can work wonders on an antipasto table, or as the filling to a great sandwich or bruschetta. Watch Mary Ann Esposito make Marinated Eggplant in Oil at!



  • 4 to 6 cups red wine vinegar
  • 2 medium size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inchrounds
  • Extra Virgin Olive Oil
  • Whole peppercorns
  • Sea salt
  • Fresh mint or basil


  1. Fill a non-reactive pot with vinegar. Add the eggplant slices. Bring the vinegar to a boil. Lower the heat and cook the eggplant for 2 minutes. Remove the eggplant slices to paper towel-lined platter with a slotted spoon.
  2. Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste. Cover jars completely with olive oil, making sure the eggplant is submerged. Cap and refrigerate for 6 weeks. Bring to room temperature to serve.

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Filed under Vegan Recipes

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