Antipastodimelanzaneeggplantappetizer Recipes

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ANTIPASTO DI MELANZANE (EGGPLANT APPETIZER)



Antipasto Di Melanzane (Eggplant Appetizer) image

Make and share this Antipasto Di Melanzane (Eggplant Appetizer) recipe from Food.com.

Provided by katie in the UP

Categories     Spreads

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 large eggplants
1/4 cup olive oil
3 large ripe tomatoes
4 garlic cloves
1 tablespoon tomato paste
1/2 cup water
salt and pepper
crushed red pepper flakes (optional)

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.

Nutrition Facts : Calories 144.9, Fat 9.6, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 15.2, Fiber 7.5, Sugar 7, Protein 2.9

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