Overnight Marinated Eggplant

In my opinion, eggplant is one of the most underrated vegetables. Perhaps most popular for Eggplant Parmesan (which is also delicious!), eggplant can be used in so many different ways. Eggplant is both low in potassium (for people with kidney disease who need to limit potassium) and oxalate (for people with kidney stones who need to limit oxalate). This quick and easy overnight marinated eggplant is delicious and versatile!

How to Serve Overnight Marinated Eggplant

On a Charcuterie Plate

My personal favorite way to use overnight marinated eggplant! Add some healthy veggies to your next charcuterie tray with this recipe. Add some grapes, apple slices, roasted red peppers or artichokes for even more produce!

As a Meat Replacement on Sandwiches

Eggplant is a wonderful addition to sandwiches. Because of it’s hearty texture, eggplant is even often used in place of meat. Mushrooms are another great veggie substitute for turkey, chicken or other meats on sandwiches.

To make my favorite eggplant sandwich, top a whole grain bread or pita with marinated eggplant, roasted red peppers & red onion and some goat cheese. If you are feeling fancy, add some fresh parsley and a sprinkle of lemon juice!

On a Salad

Top your favorite greens and veggies with some of this overnight marinated eggplant. The marinade helps flavor your salad without a ton of dressing. I like to drizzle some extra red wine vinegar to give the entire salad some extra flavor.

A Simple Side Dish

Of course, eggplant can also be served as a simple side dish. A great accompaniment with your favorite entrée!

As a Fancy Crostini or Pizza

My second favorite way to serve this overnight marinated eggplant! Slice a baguette into thin slices and drizzle with olive oil. Bake at 400’F for about 10 minutes until crostini are toasted. Top with eggplant. YUM!

Toss some of this eggplant on your next homemade pizza for some extra veggies. Try making your own homemade pizza crust!

As a Healthy Veggie Snack

Keep some marinated eggplant in your fridge to grab when snack cravings hit!

Happy Eating!

Melanie

Overnight Marinated Eggplant

Garlicky eggplant marinated overnight in olive oil and lemon juice.
Prep Time5 mins
Cook Time25 mins
Total Time1 d
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Italian
Servings: 12 1/3 cup
Calories: 116kcal

Ingredients

  • 2 medium eggplants
  • 1/2 cup olive oil
  • 2 lemons juiced
  • 4 cloves garlic minced
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 tsp black pepper
  • 1/4 tsp salt

Instructions

  • Halve the eggplants lengthwise. Slice into 1/4-inch slices.
  • Arrange eggplants in a single layer on baking sheet (you will probably need 2-3 sheets). Drizzle with olive oil and sprinkle with a tiny bit of salt.
  • Bake eggplant at 450'F for 20-30 minutes. Or, until soft.
  • In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.

Notes

Nutrition Facts (per 1/3 cup): 116 calories, 9g fat, 1g saturated fat, 0mg cholesterol, 51mg sodium, 9g carbohydrate, 2.4g fiber, 0g added sugar, 1g protein, 12mg calcium, 131mg potassium, 17mg phosphorus, 15mg oxalate

4 thoughts on “Overnight Marinated Eggplant”

  1. I’m so confused. Everything I’ve been reading says that eggplant is super high in Oxalates. Can you point me to any study that is backed with actual states so I can read it, rather than getting contradictory info on the web. Thanks so much! Looking forward to trying your recipes.

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Erin! You are certainly not alone in this frustration and confusion. There is a TON of different oxalate info out there. The oxalate list produced by Harvard is generally considered to be the most accurate. My list is based on the Harvard list (I’ve just standardized the portions to make it easier to compare foods). You can find my list on my resources page. As always, for stone prevention, it is SO important to consider all aspects of the diet. I hope this helps!

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Mary! I’m still enjoying some that I made about a week ago! I think it gets better and better each day it sits! I probably wouldn’t let it sit for more than a week for food safety purposes though. Hope you like it!

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