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    You are in: Home / Recipes / Hopvine's Marinated Roasted Eggplant (Aubergine) Recipe
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    Hopvine's Marinated Roasted Eggplant (Aubergine)

    Hopvine's Marinated Roasted Eggplant (Aubergine). Photo by Chef*Lee

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    1 hrs 5 mins

    0 mins

    Julesong's Note:

    At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.

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    Units: US | Metric


    1. 1
      Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
    2. 2
      Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
    3. 3
      Combine remaining ingredients in a plastic airtight container.
    4. 4
      Add the eggplant pieces, cover, and shake well to coat.
    5. 5
      Chill in refrigerator for at least 1 hour.
    6. 6
      Preheat oven to 400 degrees F.
    7. 7
      Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
    8. 8
      Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
    9. 9
      You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
    10. 10
      Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.

    Ratings & Reviews:

    • on July 22, 2014


      cooked mine on the BBQ. very good.

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    • on February 07, 2013


      The texture of these came out very good, which is why I didn't give it 1 star. But, though I am a huge vinegar lover, these were way too vinegary for me. I might try again with half the vinegar or something.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2010


      I made this tonight for my own version of mushroom eggplant pizza and I have to say that this is THE best recipe for eggplant I have ever tried. I left out the fennel because I didn't have any. I used japanese eggplant so I didn't have to peel them. Watch them, they cook fast! I can see these will be great skewered on the grill too. Thanks for adding a new fave to my recipe collection!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Hopvine's Marinated Roasted Eggplant (Aubergine)

    Serving Size: 1 (91 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 191.7
    Calories from Fat 164
    Total Fat 18.2 g
    Saturated Fat 2.5 g
    Cholesterol 0.0 mg
    Sodium 149.2 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 4.0 g
    Sugars 3.3 g
    Protein 1.2 g

    The following items or measurements are not included:

    champagne vinegar

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