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Marinated Eggplant and Zucchini with Persimmon

Marinated Eggplant and Zucchini with Persimmon

Amy Kritzer
An Italian-Jewish appetizer, this Marinated Eggplant and Zucchini with Persimmon is the perfect light winter dish paired with Italian wine!
5 from 2 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine Jewish
Servings 2 -4


  • 2 medium zucchini sliced into 1/4 inch slices
  • 2 medium eggplant sliced into 1/4 inch slices
  • 6 tablespoons extra-virgin olive oil divided
  • 2 tablespoons white or red vinegar I used red
  • 1/2 teaspoon whole dried oregano
  • 1/4 teaspoon red chili pepper flakes
  • 1 garlic clove minced
  • Kosher salt
  • Fresh cracked pepper
  • 1 Fuyu persimmon diced
  • 1 tablespoon fresh mint chopped


  • In a large saute pan, heat 2 tablespoons olive oil over medium-high heat.
  • Sprinkle eggplant and zucchini with 1/4 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.
  • 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.
  • Arrange the zucchini and eggplant on a plated and brush or spoon with dressing. You may not need all of it.
  • Marinate overnight or eat right away garnished with persimmon and mint.
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