Ingredients :

• Eggplant. 
• Extra-virgin olive oil.
• Fresh lemon juice. White Balsamic vinegar or white wine vinegar can be substituted.
• Fresh garlic cloves. 
• Chilli flakes or fresh red chillies. 
• Dried oregano. Other dried herbs like thyme or parsley will also work.
• Salt and black pepper. 

Instructions :

Slice eggplant into thin slices and brush with olive oil. Grill in a hot grill pan until soft and caramelized on both sides. Place the grilled eggplant into a large jar or sealable container. Whisk olive oil, lemon juice, crushed garlic, finely chopped chillies and dried oregano with a generous pinch of salt and pepper together in a large bowl then pour over the grilled eggplant. Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks.

Ideally the eggplant should marinate for at least 6 hours to allow the eggplant time to absorb the flavors, however eggplant can be left submerged in the marinade, sealed in the fridge for 1-2 weeks.

How to serve marinated eggplants :

1. As part of an antipasto platter, mezze platter or cheeseboard.
2. On sandwiches with salami, parma ham and cheese.
3. In Italian caponata.
4. As a pizza topping.
5. Drained, chopped in frittatas and pasta dishes.
6. Use the marinade as salad dressing.