Here’s a beautiful Marinated Eggplant appetizer recipe with capers and fresh mint mixed in. It’s perfect served with homemade Rosemary Flatbread or sliced baguette.

Marinated Eggplant Appetizer served with flatbread

I first served this appetizer a good number of years ago when I was hosting a Greek Dinner Party. It was such a hit with my guests, and I’ve made it many times since. Lightly broiled eggplant is combined with capers and fresh mint in a light red wine vinaigrette.

Roasted Eggplant

You can use any eggplant for this recipe, but I like the long thin eggplant the best.  You’ll just cut the eggplant into thin slices (about 1/4-inch), brush the slices with olive oil on each side, and then broil on each side for about 4 minutes per side. That softens up the eggplant just enough, and it will give it a roasted flavor too.

Roasted Eggplant

The next step is just chopping up the roasted eggplant and adding it to a bowl.

Marinated Eggplant with capers and mint

Finally, you’ll add in plenty of capers and freshly chopped mint and the vinaigrette. Then you can give it time to marinate at room temperature or refrigerate and pull out about 20 minutes before serving.  It’s delicious, and it’s an unexpected appetizer to appear at a party.  People love it!

Here are a few more eggplant recipes you might enjoy:

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

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Marinated Eggplant

Delicious appetizer served with crackers or bread!
Prep: 30 minutes
Cook: 12 minutes
Total: 42 minutes
Servings: 4 servings
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Ingredients

Instructions 

  • Preheat your oven broiler.
  • Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
  • Stir together vinegar, mint, capers, ¼ teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

Notes

  • Marinated eggplant can be made 1 day ahead and chilled. Bring to room temperature before serving.
  • Serve with Crisp Rosemary Flatbread or sliced & toasted baguette.

Nutrition

Serving: 1g, Calories: 187kcal, Carbohydrates: 7g, Protein: 1g, Fat: 18g, Saturated Fat: 2g, Sodium: 115mg, Potassium: 276mg, Fiber: 4g, Sugar: 4g, Vitamin A: 146IU, Vitamin C: 3mg, Calcium: 17mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Marinated Eggplant served with baguette

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