Marinated Eggplant and Zucchini with Persimmon
Recipe type: Appetizer
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
An Italian-Jewish appetizer, this Marinated Eggplant and Zucchini with Persimmon is the perfect light winter dish paired with Italian wine!
  • 2 medium zucchini, sliced into ¼ inch slices
  • 2 medium eggplant, sliced into ¼ inch slices
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons hite or red vinegar (I used red)
  • ½ teaspoon whole dried oregano
  • ¼ teaspoon red chili pepper flakes
  • 1 garlic clove, minced
  • Kosher salt
  • Fresh cracked pepper
  • 1 Fuyu persimmon, diced
  • 1 tablespoon fresh mint, chopped
  1. In a large saute pan, heat 2 tablespoons olive oil over medium-high heat.
  2. Sprinkle eggplant and zucchini with ¼ teaspoon salt and fry in batches on both sides until browned and tender but not over-cooked. Add in more oil as needed. Set aside to cool.
  3. Meanwhile, whisk together vinegar, 3 tablespoons olive oil, oregano, red chili pepper flakes and garlic together in a small bowl. Season to taste with salt and pepper.
  4. Arrange the zucchini and eggplant on a plated and brush or spoon with dressing. You may not need all of it.
  5. Marinate overnight or eat right away garnished with persimmon and mint.
Recipe by What Jew Wanna Eat at