Hopvine's Marinated Roasted Eggplant Aubergine

Elevate your culinary repertoire with Hopvine’s Marinated Roasted Eggplant Aubergine, a show-stopping dish that blends earthy, caramelized eggplant slices with the vibrant freshness of hop vine tips. This recipe combines oven-roasted eggplants with a zesty marinade of extra virgin olive oil, balsamic vinegar, garlic, honey (or maple syrup), and a hint of paprika for a subtle smoky kick. The unique addition of hop vine tips adds a pleasantly bitter, herbaceous note that brings every bite to life. Perfect as a standalone side dish, a savory topping for toasted bread, or a flavorful addition to grain bowls, this recipe is as versatile as it is delicious. With minimal prep time and the option to marinate ahead, it’s ideal for serving warm or chilled. Savor the complexity of flavors and textures that make this dish a true crowd-pleaser!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium-sized Eggplants (Aubergines)
• 1 cup Hop vine tips or shoots
• 4 tablespoons Extra virgin olive oil
• 2 tablespoons Balsamic vinegar
• 2 tablespoons Fresh parsley
• 3 units Garlic cloves, minced
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Honey or maple syrup
• 0.5 teaspoon Paprika (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

Step 2

Wash the eggplants and slice them into 1/2-inch thick rounds. Sprinkle the slices with a pinch of salt and let them rest for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.

Step 3

Arrange the eggplant slices on the prepared baking sheet. Brush both sides with 2 tablespoons of olive oil, ensuring even coverage.

Step 4

Roast the eggplants in the preheated oven for 20 minutes, then flip the slices and roast for another 15-20 minutes until golden brown and tender.

Step 5

While the eggplants are roasting, prepare the marinade. In a bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, lemon juice, minced garlic, honey or maple syrup, salt, black pepper, and paprika (if using).

Step 6

Chop the hop vine tips or shoots into smaller pieces and mix them into the marinade along with the fresh parsley.

Step 7

Once the eggplants are done roasting, remove them from the oven and allow them to cool slightly. Transfer the warm eggplant slices into a shallow dish.

Step 8

Pour the marinade over the roasted eggplants, ensuring each slice is coated. Cover the dish with plastic wrap or a lid and let the eggplants marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours for deeper flavor.

Step 9

Before serving, allow the marinated eggplants to come to room temperature if chilled. Garnish with additional parsley or a drizzle of olive oil if desired.

Step 10

Serve as a side dish, on toasted bread, or as part of a grain bowl. Enjoy!

Nutrition Facts

Serving size	(975.5g)

Amount per serving	% Daily Value*
Calories	776.5

Total Fat 58.4g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2411.9mg	0%
Total Carbohydrate 64.4g	0%
Dietary Fiber 24.9g	0%
Total Sugars 34.2g
Protein 13.0g	0%

Vitamin D 0IU	0%
Calcium 173.2mg	0%
Iron 6.6mg	0%
Potassium 2196.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 6.2%

Carbs: 30.8%