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Spanish Marinated Eggplant and Peppers, served as an appetizer, on top of a toasted slice of bread.
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Spanish Marinated Eggplant and Peppers Recipe

Looking for a healthy appetizer or side dish?  Spanish Marinated Eggplant is a popular tapa that's great as an appetizer or side dish for grilled meat.  Healthy, refreshing, and the best part – you can prepare it in advance!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer
Cuisine: Spanish
Servings: 6
Calories: 179kcal
Author: Neriz



  • 5 tbsp olive oil
  • 3 medium eggplants (or 2 large eggplants)
  • 2 large bell peppers
  • 2 cloves garlic, minced
  • 3 tbsp fresh mint leaves, chopped roughly
  • 1 tbsp sherry vinegar (or red wine vinegar)
  • salt and pepper, to season


  • To start with the marinated eggplant, preheat your oven to 220°C (410°F to 420°F).
  • Place the eggplants and peppers on a baking tray and pour 2 tablespoons of olive oil on them.
  • Once the oven is ready, place the baking tray with the vegetables in the middle of it.  
  • Turn the vegetables onto the other side after 15 minutes, then remove the peppers after the next 10 minutes.
  • Keep the eggplants in the oven for another 10 to 15 minutes, then set them aside to cool.
  • Place the roasted bell peppers in a bowl and cover with plastic wrap.
  • Set aside for about 10 minutes to continue steaming them.
  • Once they are cool enough to handle, start removing their skins.
  • Remove the membrane and seeds as well and slice them at about 1/3-of-an-inch.
  • Once the eggplants are safe to handle, slice them in half.
  • Use a fork to remove the insides of the eggplant and transfer them into a medium-sized mixing bowl.
  • Add the slices of bell peppers to the bowl and the minced garlic.
  • Add salt, pepper, sherry vinegar, remaining olive oil, and chopped fresh mint.
  • Combine everything, taste, and adjust seasoning.
  • Cover with plastic wrap and refrigerate for at least an hour.
  • Serve your marinated eggplant and peppers at room temperature, with a drizzle of more olive oil, if desired.



  • Cook's Tip #1:  Skip the covering of the peppers with plastic wrap if you think the skin is about to come off.  Just give it a few minutes to cool, remove the skin, then the membrane, then chop.
  • Cook's Tip #2:  In the summertime, you can just grill the eggplant and peppers directly – next to your barbecue. Or you can wrap it in aluminum foil if you prefer. 


Calories: 179kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 7mg | Potassium: 645mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1764IU | Vitamin C: 75mg | Calcium: 27mg | Iron: 1mg