Antipasto Di Melanzane Eggplant Appetizer Recipes

ANTIPASTO DI MELANZANE (EGGPLANT APPETIZER)

Steps:

• Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
• Cut slices into 2 1/2 inch lengths.
• Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
• Heat olive oil in frying pan.
• Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
• Add eggplant, salt and pepper to sauce.
• Stir lightly to combine.
• Sprinkle with red chili flakes.
• Spoon onto serving plate; serve warm or cold.

EGGPLANT (AUBERGINE) ANTIPASTO

Steps:

• Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
• Reduce heat and simmer for 15-20 minutes, stirring often.
• Pour into freezer containers or canning jars leaving an inch headspace.
• Cool completely, label, and freeze.
• Defrost overnight before serving.
• Serve this on your favourite crackers or on toasted french bread slices.
• Makes a great gift!

ITALIAN BAKED EGGPLANT WITH PARMESAN (PARMIGIANA DI MELANZANE)

Steps:

• Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
• Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
• Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
• Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
• Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.