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Marinated Eggplant and Tomatoes

Updated: May 28, 2020

This is a take on the last two dishes, only it is not baked it builds its flavors in the fridge. I found this recipe a few years ago and made it many time for a lot of summer events - Enjoy.


2 large eggplants, sliced into 1/3-inch rounds

4 large tomatoes, sliced into 1/3-inch slices

6 garlic cloves, minced

1 cup fresh Italian parsley, finely chopped

1 cup fresh dill, finely chopped

Avocado Oil

Up to ½ cup Olive Oil

Salt and Pepper to taste


Place fresh herbs, seasoning, and garlic in a bowl, drizzling with Olive oil, whisking until a smooth dressing is formed, set aside. It should be a bit lose.

Like in the earlier posts you need to remove as much water as possible.

Place a rack in a baking sheet, salt the eggplant on both sides, place on the rack then place another baking sheet on top. This will take several baking sheets to salt all the eggplants. Let stand for 30 minutes, rinse and pat dry very well.

Place a large deep skillet over medium-high heat, drizzle with oil, once simmering, working in batches, place a single layer in skillet and cook for about 5 minutes on one side until golden, flip and cook for another 4 minutes until golden, remove place on a rack to cool, repeat until done.

You will need a deep, round dish or pot, I use a cake pan. Place a layer of eggplant on the bottom, drizzle with herb mixture, now layer with tomatoes drizzle with herb mixture, repeat until done. Cover and place in the fridge for at least 5 hours. It can hold in the fridge for about a week before plating.

Remove and plate, I alternate with eggplants, tomatoes and when done drizzle with more of the herb mixture and serve – enjoy

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