Hopvine's Marinated Roasted Eggplant (Aubergine)

"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."
 
Download
photo by ChefLee photo by ChefLee
photo by ChefLee
photo by Julesong photo by Julesong
photo by Julesong photo by Julesong
Ready In:
1hr 5mins
Ingredients:
11
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
  • Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
  • Combine remaining ingredients in a plastic airtight container.
  • Add the eggplant pieces, cover, and shake well to coat.
  • Chill in refrigerator for at least 1 hour.
  • Preheat oven to 400 degrees F.
  • 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.
  • Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
  • 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!
  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. bigdaddylikestocook
    cooked mine on the BBQ. very good.
     
  2. Nati1948
    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.
     
  3. Elainia
    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!
     
  4. amylisai
    This is a very good marinade that produces a strong balsamic flavored eggplant--yet you can still taste the rosemary, etc. The marinade itself would probably make a good salad dressing. I skinned my eggplants and then ran them through the quisinart so prep time was nil. I did use these to make Julesong's pizza recipe as she recommended (with home made dough from a different eggplant recipe). It was a very good pizza, just not five stars 'cause to me it was very strong and so has limited appeal. Thanks for the great recipe!
     
  5. LadyPoe
    Tasty marinade. I think next time I would cook the eggplant longer or at a higher temperature as I think this would be great crispy!
     
Advertisement

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes