Pickled Eggplant with Basil and Oregano

This delicious pickled eggplant recipe is a great way to enjoy the flavors of basil and oregano. It’s easy to make and can be served as a side dish or as part of a main meal.

Cooking Equipment:

Baking sheet, parchment paper, small bowl

Preparation Time:

10 minutes

Cooking Time:

Total Time:

20 minutes

Cuisine:

Mediterranean

Keywords:

Keywords:

Pickled Eggplant, Basil, Oregano, Side Dish

Meal:

Side Dish

Cooking Method:

Baking & Pickling

Dietary Restrictions:

Vegetarian

Servings:

1

Ingredients:

1 eggplant, sliced into 1 cm thick slices
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons white wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Cooking Instructions:

Preheat oven to 200°C (400°F).
Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
Bake for 10 minutes or until golden brown.
In a small bowl, combine the garlic, vinegar, basil, oregano, salt and pepper. Mix until combined.
Place the cooked eggplant slices in a shallow dish or jar and pour the pickling mixture over them. Cover and let sit for at least 30 minutes before serving.

Nutrition:

Calories – 150; Fat – 4g; Carbohydrates – 25g; Protein – 5g; Sodium – 300mg

This delicious pickled eggplant recipe is an easy way to enjoy the flavors of basil and oregano in just 20 minutes! The eggplant slices are baked until golden brown before being pickled in a mixture of garlic, vinegar, herbs and spices for at least 30 minutes before serving as a side dish or part of a main meal.

Rating:

3

Did You Know?

Focaccia, an Italian flatbread that is often topped with olive oil, herbs, and vegetables, is a popular staple in Mediterranean cuisine.