If you’re looking for a quick and easy appetizer that’s both delicious and healthy, you’ve got to try this eggplant appetizer. It’s the perfect recipe to make use of those fresh summer eggplants. The best part? It only takes about 20 minutes to make from start to finish, and the ingredients are super simple. You probably already have most of them in your pantry!
One of the things I love about this recipe is how versatile it is. Not only does the eggplant soak up all the yummy flavors from the marinade, but you can also mix things up by adding your favorite toppings. Try serving these baked eggplant slices with some fresh mozzarella or creamy burrata for an extra indulgent twist. Or, if you’re in the mood for more veggies, throw in some grilled zucchini or bell peppers. The possibilities are endless, and each variation brings something unique to the table.
Whether you’re hosting a summer BBQ or just need a quick snack, this eggplant appetizer is a winner. It’s light, flavorful, and pairs perfectly with a glass of wine. Plus, it’s so simple that even if you’re not a kitchen pro, you’ll still nail it. So, go ahead, give it a try, and don’t be surprised if it becomes your new go-to recipe.
Delicious Eggplant Appetizer
Equipment
Ingredients
- 1 Eggplant
- 1/2 cup Olive Oil
- 1/4 cup Balsamic Vinegar
- 4 Garlic Cloves minced
- 3 tsp. Italian Seasoning
- 1 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- Fresh Parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F.
Prepare the Marinade
- In a small bowl, combine olive oil and balsamic vinegar.
- Add sea salt, black pepper, Italian seasoning mix, and 1 teaspoon of minced garlic.
- Mix all the ingredients thoroughly to create a smooth marinade.
Prepare the Eggplant
- Cut off the ends of the eggplant and discard them.
- Slice the eggplant into 1/2-inch thick rounds.
- Lay the eggplant slices on a baking sheet.
Marinate the Eggplant
- Using a basting brush, coat each eggplant slice with the prepared marinade on one side.
- Flip the eggplant slices and brush the other side with the marinade.
Bake the Eggplant
- Cook the eggplant in the preheated oven for about 10 minutes.
- After 10 minutes, flip the eggplant slices and cook for another 10 minutes, or until both sides are golden brown and tender.
Garnish and Serve
- Once the eggplant slices are cooked, remove them from the oven and let them cool slightly.
- Sprinkle a little minced garlic and a drizzle of olive oil on top of each eggplant slice.
- Finish with a sprinkle of fresh parsley on each slice and enjoy!