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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


  • 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


  • 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.


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