Easy recipes, dining projects and food publications by Clementine Day.

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A Lot On My Plate


Some Things I Like to Cook & Clementine Day acknowledge the Traditional Custodians of the land on which we work, create and live, and we recognise that Sovereignty has never been ceded.
We pay our respects to Elders past, present and emerging.

︎Copyright Some Things I Like to Cook 2020

Quick Marinated Eggplant

This is a really quick and easy way to marinate eggplant (or zucchini, or whatever you want) that can be eaten at the time, a few hours later, or a week later. I really enjoy it on homemade pizza or in a sandwich, but it’s also great served with some dips and flatbread.

You can swap the lemon zest for any citrus zest, the parsley for any soft green herb, fresh oregano is nice, so is mint. I like to add some crushed fresh garlic too sometimes, but sometimes I leave it out. Up to you.


4 Lebanese eggplants
1/3rd cup of white wine vinegar
1/3 cup olive oil
2 teaspoons of dried chilli flakes or fresh chilli to your taste
Zest of 1 lemon
Small handful of chopped parsley
Pinch of salt and pepper


Get a griddle pan, or your bbq grill heating up and slice your eggplant into 7mm rounds (ish, don’t be too precise, what I’m trying to say is just a bit smaller than 1cm)

Cook your eggplants on the griddle pan/grill with no oil until charred lines appear and the eggplants are mostly dry.

Meanwhile, combine all other ingredients in a shallow bowl.

Once the eggplants are done, toss them into the bowl with the oil/vinegar mix and toss around to coat well.

You can serve and eat immediately, or let to sit for a few hours so that they soak everything up really well. You can also store in a jar in the fridge for up to a week and enjoy whenever you like.