Roasted Marinated Brinjals

These simple marinated brinjals are great with anything… snack platters, cheese boards, sandwiches, salads, pastas….


  • 4 brinjals/eggplants/aubergines (or whatever else you want to call them)
  • 1 cup salt
  • 2 cups water + 1 cup boiled water
  • 1 clove of garlic, sliced
  • 1 tsp oregano (or other herbs)
  • 1 tsp smoked chipotle (or any chilli flakes)
  • 3 tsp white wine vinegar
  • 2 Tbsp coconut sugar
  • 2 tsp Nutritional yeast
  • 1 cup olive oil

How to make them:

  1. Cut the brinjals in half long-ways.
  2. Slice the brinjal halves into 0,5 cm half moon slicesIMG_8400
  3. Add 2 cups water and 1 cup of salt to a large bowl, and mix until the salt is dissolved.
  4. Place the slices of brinjal in the salty water and leave to soak for 20 min.IMG_8402
  5. Remove the brinjals and rinse well with fresh water, and let dry
  6. Grease a baking tray with olive oil and place the brinjals in one even layer.
  7. Drizzle with olive oilIMG_8410
  8. Roasted  for 30 min in an oven preheated to 180°C.
  9. Allow brinjals to cool for 10-15 min and then remove from baking tray and place in a clean glass jar
  10. In a separate bowl, mix the boiled water and coconut sugar, until the sugar is mostly dissolved.
  11. Add the garlic, oregano (or other herbs), smoked chipotle, white wine vinegar, coconut sugar, Nutritional yeast to the water-coconut sugar mixture and combine well.IMG_8422
  12. Add the olive oil to the marinade and whisk until all well mixedIMG_8426
  13. Pour the marinade over the brinjals. close the jar tightly and give the jar a shake so that all brinjals are well coated with all yummy flavoursIMG_8433
  14. Keep the marinated brinjals in the fridge for up to 10 days (if they even last that long). They get most delicious after marinating in the fridge for about 2-3 days.

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