2 large globe eggplants
¼ cup olive oil
¼ cup red wine vinegar
4 garlic cloves, sliced
1 Serrano pepper, seeded and sliced
2-3 tablespoons of fresh herbs (oregano, mint, or Italian parsley)
Kosher salt (for seasoning)
Oil spray (not olive oil, can substitute with corn or safflower oil)

Baking sheets
Colander
Mixing bowl
Lidded container for storage

Salting the Eggplant: Begin by peeling the eggplants (if desired) and slicing them into ¼ inch thick slices lengthwise. Arrange the slices in a colander, sprinkling each layer with kosher salt. Let the eggplant sit for about 30 minutes. This process helps to draw out excess moisture and reduce any bitterness.

Rinsing and Drying: After 30 minutes, rinse the eggplant slices under running water to remove the salt. Pat them dry with paper towels.

Preheat the Oven: Set your oven to 450°F (230°C). Spray two large baking sheets with oil to prevent sticking.

Arranging the Slices: Place the eggplant slices in a single layer on the baking sheets. Use an oil spray or a pastry brush to lightly coat both sides of each slice with oil.

Roasting: Roast the eggplant slices for 10-12 minutes until they are golden brown on the bottom. Flip the slices, rotate the baking sheets, and roast for another 10-12 minutes until both sides are golden brown. Keep an eye on them to prevent burning.

Mixing the Dressing: In a small sealed container, combine the olive oil, red wine vinegar, sliced garlic, Serrano pepper, and your choice of herbs. Shake well to mix all ingredients.

Layering the Eggplant: Once the eggplant slices are roasted and cooled, arrange them in layers in a lidded container. Drizzle each layer with the prepared vinaigrette.

Marinating: Allow the eggplant to marinate in the refrigerator for at least one hour, or up to three days for more intense flavor. Serve warm or at room temperature.

Olive oil not only enhances the flavor of eggplant but also provides health benefits, including heart-healthy fats and antioxidants. It is the preferred oil for many Mediterranean dishes and complements the earthy taste of eggplant beautifully.

When selecting eggplants, look for ones that are firm, shiny, and heavy for their size. The skin should be dark and smooth, indicating freshness. Avoid eggplants with blemishes or soft spots.

While olive oil is the best choice for flavor and health benefits, you can use other oils like vegetable or canola oil if desired. However, the taste may not be as rich.

This eggplant in olive oil recipe is a fantastic way to enjoy this nutritious vegetable. With its simple preparation and rich flavors, it serves as an excellent appetizer or side dish. Whether you’re preparing a family meal or entertaining guests, this dish is sure to impress. Enjoy the delightful combination of roasted eggplant, garlic, and olive oil, and explore the versatility of this Mediterranean staple!