Baked Marinated Eggplant

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup olive oil
  • 3 tablespoons lemon juice or vinegar Salt and coarsely ground black pepper
  • ½ teaspoon finely minced garlic
  • 2 tablespoons anchovy paste (optional)
  • 1 large eggplant
  • ¾ cup grated sharp Cheddar cheese


  1. Preheat oven to hot (400°F.).

  2. Combine the oil, lemon juice, salt and pepper to taste, garlic and anchovy paste. Beat with a fork or rotary beater until well blended.

  3. Pare the eggplant and slice it crosswise into half-inch rounds. Pour the oil mixture over the slices and let stand for fifteen minutes, turning occasionally. If necessary, baste occasionally with the mixture.

  4. Place the slices on a baking sheet lined with aluminum foil and bake for ten to fifteen minutes, turning once. Sprinkle with the cheese and place under the broiler until cheese melts.

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