- 1 eggplant
- 3-4 Tbsp dry red wine
- 3 Tbsp cold pressed olive oil
- 1-2 cloves of garlic
- Salt and pepper to taste
For the marinade, whisk together the red wine, olive oil, and salt and pepper. Finely dice 1 clove of garlic and add it to the mixture.
Slice the eggplant into round slices, 1-inch thick. Cover the eggplant slices generously in the marinade and store in an airtight Tupperware overnight, or for at least 8 hours. During that time, the eggplant will soak up the marinade like a sponge.
The next day, preheat the oven to 400 F. Arrange the eggplant slices in one layer on a baking sheet. Bake for approximately 15 minutes, remove and flip the slices. Bake on the opposite side for at least another 15 minutes. The eggplant should start to brown around the edges as the sugars from the wine crystallize.
Remove from the oven and top with fresh pepper. Crumble fresh feta on top or add olive tapenade. If you’re a fan of eggplant and are looking to get more antioxidants in your diet, here’s another recipe to try.