Hopvine’s Marinated Roasted Eggplant (Aubergine)

My first encounter with truly exceptional eggplant happened unexpectedly, nestled amongst the vibrant chaos of a Seattle brewpub. It was a drizzly evening, the kind that demanded comfort food and hoppy refreshment. I’d ordered my usual custom pizza, loaded with pesto, feta, mushrooms, and, of course, eggplant. But this time, the eggplant was different – deeply savory, almost caramelized, with a subtle sweetness that lingered long after the last bite. It sparked a culinary curiosity that led me to a handwritten note from the chef and, ultimately, to this recipe.

Recipe Overview

• Prep Time: 1 hour 15 minutes (includes chilling)
• Cook Time: 14 minutes
• Total Time: 1 hour 29 minutes
• Servings: 4-6
• Yield: Varies depending on eggplant size
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 1 medium globe eggplant or 2 medium Japanese eggplants
• 1/3 cup olive oil
• 3 tablespoons champagne vinegar or 3 tablespoons red wine vinegar
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried fennel seed
• 1/4 teaspoon dried rosemary
• 1/2 teaspoon dried basil, crushed before adding
• 1/2 teaspoon oregano, crushed before adding
• 1/4 teaspoon kosher salt, to taste
• 1/8 teaspoon fresh ground black pepper, to taste

Equipment Needed

• Large knife
• Cutting board
• Airtight container
• Baking sheet
• Spatula

Instructions

1. Begin by preparing the eggplant. If using a globe eggplant, remove the peel. If using Japanese eggplant, leaving the peel on is perfectly acceptable and adds a nice textural element.
2. Slice the eggplant thinly, aiming for about 1/8 inch thickness. Then, cut the slices into smaller, more manageable pieces, approximately 1″x2″ strips. This size works well for pizza toppings, sandwiches, or appetizers.
3. In a plastic airtight container, combine the remaining ingredients: olive oil, champagne vinegar (or red wine vinegar), balsamic vinegar, garlic powder, dried fennel seed, dried rosemary, crushed dried basil, crushed oregano, kosher salt, and fresh ground black pepper. This aromatic marinade is the key to the eggplant’s distinctive flavor.
4. Add the eggplant pieces to the container, cover it securely, and shake well to ensure the eggplant is thoroughly coated in the marinade.
5. Chill the eggplant in the refrigerator for at least 1 hour. This allows the flavors to meld and the eggplant to absorb the marinade, resulting in a more flavorful and tender finished product. You can even let it marinate longer, up to several hours, for an even more intense flavor.
6. Preheat your oven to 400 degrees F (200 degrees C). Make sure your oven rack is positioned in the center for even cooking.
7. Place the marinated eggplant pieces on a non-stick baking sheet in a single layer. Avoid overcrowding the pan, as this will cause the eggplant to steam rather than roast. If necessary, use two baking sheets.
8. Roast the eggplant for 7 minutes.
9. Carefully turn the eggplant pieces using a spatula and roast for another 7 minutes, or until the eggplant is tender and slightly caramelized around the edges. Keep a close eye on them, as cooking times can vary depending on your oven and the thickness of the slices.
10. Once cooked, remove the baking sheet from the oven and let the eggplant cool slightly.
11. Store the marinated roasted eggplant pieces in an airtight container in the refrigerator. They will keep for up to 3 or 4 days.

Expert Tips & Tricks

• Salt your eggplant: While this recipe doesn’t call for it, if you have the time, salting your eggplant before marinating can help to draw out excess moisture and prevent it from becoming soggy during roasting. Simply sprinkle the sliced eggplant with salt and let it sit for about 30 minutes, then rinse and pat dry before proceeding with the recipe.
• Crushing the dried herbs: Crushing the dried basil and oregano before adding them to the marinade helps to release their essential oils, resulting in a more pronounced flavor.
• Don’t overcrowd the pan: As mentioned earlier, overcrowding the baking sheet can lead to steamed eggplant rather than roasted eggplant. If necessary, use two baking sheets or roast the eggplant in batches.
• Adjust the marinade to your taste: Feel free to adjust the amounts of the various ingredients in the marinade to suit your own preferences. For example, if you prefer a tangier flavor, you can add more vinegar. Or, if you like a little heat, you can add a pinch of red pepper flakes.
• Foreman Grill alternative: For a quicker cooking method, especially during warmer months, consider using a Foreman grill as the recipe suggests for grilling. Just remember to adjust the thickness of your eggplant slices if you opt to grill.

Serving & Storage Suggestions

This marinated roasted eggplant is incredibly versatile. It can be served warm or cold, and it’s delicious in sandwiches, salads, or as a topping for pizza (as I originally discovered!). You can also serve it as part of an antipasto platter or as a side dish with grilled meats or fish.

To store leftovers, place the eggplant in an airtight container in the refrigerator. It will keep for up to 3 or 4 days. Reheat gently in a pan or microwave before serving. Freezing is not recommended as the eggplant may become mushy.

Nutritional Information

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	192 kcal	N/A
Total Fat	18.2g	28%
Saturated Fat	2.5g	12%
Cholesterol	0mg	0%
Sodium	149mg	6%
Total Carbohydrate	7.6g	2%
Dietary Fiber	4.1g	16%
Sugars	3.3g	N/A
Protein	1.3g	2%

Variations & Substitutions

• Different Vinegars: Experiment with other types of vinegar, such as sherry vinegar or apple cider vinegar, for a slightly different flavor profile.
• Fresh Herbs: Substitute fresh herbs for the dried herbs in the marinade. Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.
• Spicy Eggplant: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy kick.
• Maple Syrup: A touch of maple syrup can be added to the marinade to provide a hint of sweetness and caramelization.
• Other Vegetables: As the original recipe note indicates, this marinade works well with other vegetables such as asparagus, zucchini, or bell peppers.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of eggplant?
A: Yes, you can use different types of eggplant, but keep in mind that the cooking time may vary depending on the density and size of the eggplant. Japanese eggplant is a great alternative, and requires no peeling.

Q: Can I marinate the eggplant for longer than 1 hour?
A: Absolutely! Marinating the eggplant for a longer period, even overnight, will allow the flavors to penetrate more deeply and result in an even more flavorful dish.

Q: How do I prevent the eggplant from sticking to the baking sheet?
A: Using a non-stick baking sheet is the best way to prevent sticking. You can also lightly grease the baking sheet with olive oil before adding the eggplant.

Q: Can I grill the eggplant instead of roasting it?
A: Yes, you can grill the eggplant. Slice the eggplant into slightly thicker slices (about 1/4 inch thick) and grill over medium heat until tender and slightly charred.

Q: Can I freeze the marinated roasted eggplant?
A: Freezing is not recommended, as the eggplant may become mushy and lose its texture. It’s best to store it in the refrigerator and use it within 3-4 days.

Final Thoughts

This Hopvine-inspired Marinated Roasted Eggplant is a testament to the fact that sometimes the simplest dishes are the most satisfying. It’s a versatile ingredient that can elevate everything from pizzas to sandwiches to simple side dishes. So, gather your ingredients, preheat your oven, and get ready to experience eggplant in a whole new light. I encourage you to try this recipe and share your feedback – and feel free to pair it with your favorite craft beer for the ultimate Seattle experience!