Fair warning: this is the kind of vegetable dish that makes you stand in front of the open refrigerator with a fork. Tender golden eggplant, sweet roasted peppers, plenty of garlic, fresh cilantro, and parsley soak in a tangy homemade marinade overnight. A light sprinkle of feta added just before serving brings a creamy, salty finish without overpowering the vegetables.
45 minActive
24 hrMarinate
6Servings
Make-aheadTastes better next day
Instructions
Roast the peppers
Heat oven to 400°F. Seed the bell peppers and cut into large pieces. Arrange on a baking sheet, brush lightly with oil, and roast 20–25 minutes until tender and lightly browned.Cook the eggplant
Slice eggplants into ½-inch rounds. Lightly salt and let rest 15 minutes, then pat dry. Heat a thin layer of oil in a skillet and cook eggplant in batches until golden and tender on both sides. Drain on paper towels.Make the herb mix & marinade
Combine cilantro, parsley, and garlic, with a pinch of red pepper flakes if using. Stir together water, vinegar, salt, and sugar until dissolved.Layer and marinate
Layer eggplant, roasted peppers, and herb mixture in a deep glass container, repeating until all ingredients are used. Pour the marinade evenly over the top. Cover and refrigerate at least 24 hours.Serve
Transfer to a plate and finish with a light sprinkle of crumbled feta just before serving. Serve chilled or at room temperature.
Healthy South Life Tip: Do not add the feta before marinating — add it only right before serving so it stays creamy instead of dissolving into the marinade.
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Serving Suggestions
Serve with grilled chicken, steak, rice, potatoes, or warm crusty bread.
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