Hopvine's Marinated Roasted Eggplant (Aubergine)

Recipe by Julesong
READY IN: 1hr 5mins




  • 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.