Marinated eggplant is a classic Greek dish popular for sharing. It has a surprisingly creamy texture and a deep yet tangy flavor. We wanted an easy recipe that would keep the eggplant in the spotlight, with a complementary, brightly flavored marinade.

Marinated Eggplant with Capers and Mint [Vegan]

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  • 1 1/2 pounds Italian eggplant, sliced into 1inch thick rounds
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil, divided
  • 4 teaspoons red wine vinegar
  • 1 tablespoon capers, rinsed and minced
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon minced fresh oregano
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh mint


  1. Spread eggplant on paper towel–lined baking sheet, sprinkle each side with 1/2 teaspoon salt, and let sit for 30 minutes.
  2. Adjust oven rack 4 inches from broiler element and heat broiler. Pat eggplant thoroughly dry with paper towels, arrange on aluminum foil–lined rimmed baking sheet in single layer, and lightly brush both sides with 1 tablespoon oil. Broil eggplant until mahogany brown and lightly charred, 6 to 8 minutes per side.
  3. Whisk remaining 3 tablespoons oil, vinegar, capers, garlic, lemon zest, oregano, and pepper together in large bowl. Add eggplant and mint and gently toss to combine.
  4. Let eggplant cool to room temperature, about 1 hour. Season with pepper to taste, and serve.


Marinated eggplant can be refrigerated for up to 3 days.


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