Marinated Eggplant

I always enjoy having a variety of prepared veggies in my fridge. These can be enjoyed as a standalone snack, or added in to another dish. With marinated eggplant, they are delicious on sandwiches or served on top of a crusty bread.

1 eggplant, about 1 to 2 pounds

2 garlic cloves

5 tablespoons olive oil, plus extra for brushing eggplant slices

2 tablespoons balsamic vinegar

Kosher salt and pepper, to taste

1/4 cup julienned or chopped basil

Slice your eggplant in to 1/4" thick round pieces. Place the slices in a colander and toss with kosher salt (about 1/2 to 1 tablespoon). Allow the salt to draw out the moisture of the eggplant for 30 minutes to 1 hour. Rinse off the salt and pat dry.

Let the eggplant rest for 15 minutes. In the meantime, preheat your oven to 400F/200C. Place your eggplant slices in a single layer on a baking sheet lined with a silicone mat or parchment paper. Brush each slice with olive oil on both sides and sprinkle with salt. Bake for about 20-35 minutes, flipping the slices halfway through baking, until cooked through.

While baking, combine the garlic, oil and vinegar in your serving bowl. Once the eggplant is cool enough to handle, add to the dressing and toss. Season with salt and pepper. Allow the eggplant to marinate in your fridge for at least 30 minutes, or overnight. Mix in the basil before serving.

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