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.
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.
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.
The next step is just chopping up the roasted eggplant and adding it to a bowl.
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:
- Beef and Eggplant Casserole
- Eggplant Rolatini
- Low Carb Eggplant Pizza
- Roasted Eggplant with Chiles, Peanuts and Mint
- Grilled Eggplant Salad with Feta and Pine Nuts
- Sheet Pan Eggplant Parmesan
- Grilled Eggplant, Tomato and Goat Cheese Sandwiches
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.
- 1 pound eggplant, cut into ¼-inch rounds
- 5 tablespoons extra virgin olive oil, divided
- 2 tablespoons red wine vinegar
- ¼ cup chopped fresh mint
- 2 tablespoons capers, drained and rinsed
- 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.
- 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.