ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)
Provided by á-18
Number Of Ingredients 7
Steps:
- Wash and pare eggplant. Slice into 1/2-inch thick slices, and then cut again into 1/2-inch strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove pan from heat and let stand for 15 minutes. The strips will become translucent and sink to the bottom. Drain in colander and place a small plate on top of eggplant, adding a heavy weight (such as a gallon jug of water). Let it drain for at least an hour. In a medium bowl, stir together the rest of the ingredients to make the marinade, and then add the eggplant, stirring gently. Refrigerate and serve within 2 days, or pack into 2 small jars or 1 pint jar and twist the lid(s) on tightly. Process in a hot water bath for 5 minutes (I boiled mine for 5 minutes instead). Keep refrigerated after opening.
EGGPLANT CAPONATA (SICILIAN VERSION)
Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.
Provided by rocks_67
Categories Appetizers and Snacks Antipasto Recipes
Time 1h34m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g
EGGPLANT (AUBERGINE) ANTIPASTO
A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.
Provided by Pamela
Categories Spreads
Time 1h
Yield 10 cups
Number Of Ingredients 13
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!
Nutrition Facts : Calories 176.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 5, Sodium 739, Carbohydrate 15.9, Fiber 2.9, Sugar 10.4, Protein 4.4
EGGPLANT ANTEPASTO
This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :)))
Provided by Chef Glaucia
Categories Vegetable
Time 1h15m
Yield 16 , 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 º F.
- Wash eggplant, don't peel it.
- In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
- In a 9X13 inches glass pan, mix all the ingredients.
- Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
- Transfer to a glass container, close tightly and refrigerate for up to 1 month.
- Serve cold or at room temperature.
Nutrition Facts : Calories 74.8, Fat 6.5, SaturatedFat 0.9, Sodium 155.8, Carbohydrate 4.6, Fiber 2, Sugar 1.5, Protein 0.7
EGGPLANT ANTIPASTO
This dish is easy to prepare and freezes well. Baked eggplant is mixed with an array of vegetables and flavors. It's a great way to make the most of the garden! Serve with crackers or pita bread.
Provided by Phyllis Zusman
Categories Antipasto
Time 9h
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
- Cook covered 10 minutes in the preheated oven.
- Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper.
- Continue baking 30 minutes, or until the eggplant is tender.
- Chill the mixture in the refrigerator 8 hour or overnight before serving.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.9 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 111.9 mg, Sugar 1 g
More about "eggplant antepasto recipes"
SIMPLE GRILLED ITALIAN EGGPLANT ANTIPASTO RECIPE
From tikkido.com
Cuisine ItalianCategory AppetizerServings 18Total Time 15 mins
PICKLED EGGPLANT | ANTIPASTO | MELANZANE SOTT’ACETO
From alessandrasfoodislove.com
ROASTED EGGPLANT ANTIPASTO - OUR ITALIAN TABLE
From ouritaliantable.com
EGGPLANT CAPONATA ANTIPASTO RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
CAPONATA SICILIANA (SICILIAN EGGPLANT ANTIPASTO ... - ONE …
From onegreenplanet.org
EASY MARINATED EGGPLANT - SIMPLY DELICIOUS
From simply-delicious-food.com
ROASTED PICKLED EGGPLANT | ANTIPASTO RECIPES | SBS FOOD
From sbs.com.au
VEGETABLE GARDEN DINNER IDEA - EGGPLANT ANTIPASTO PRESERVE HOW …
From youtube.com
EASY EGGPLANT ANTIPASTO RECIPE BY DENNIS - COOKEATSHARE
From cookeatshare.com
EGGPLANT CAPONATA ANTIPASTO RECIPE - RACHEL B THE RD
From rachelbtherd.com
CAPONATA: EGGPLANT ANTIPASTO - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
EGGPLANT IN OLIVE OIL ANTIPASTO (MELANZANE SOTT'OLIO) - YOUTUBE
From youtube.com
KEG'S EGGPLANT ANTIPASTO | THE STAR
From thestar.com
EGGPLANT ANTIPASTO - YUM TASTE
From yumtaste.com
PRESERVED GRILLED EGGPLANT ANTIPASTO - SELF SUFFICIENT ME
From selfsufficientme.com
EGGPLANT ANTIPASTO RECIPE IN A FRYING PAN — MY SWEET RECIPES
From mysweet.recipes
10 BEST ITALIAN EGGPLANT ANTIPASTO RECIPES | YUMMLY
From yummly.com
ITALIAN MARINATED EGGPLANT ANTIPASTO IN OLIVE OIL
From multiculturiosity.com
EGGPLANT ANTIPASTO RECIPE — MY SWEET RECIPES
From mysweet.recipes
MARINATED EGGPLANT {EASY RECIPE} | MARCELLINA IN CUCINA
From marcellinaincucina.com
SNACKS – EGGPLANT ANTIPASTO RECIPE – EASY COOKING
From my-easy-cooking.com
EGGPLANT ANTEPASTO RECIPE - WEBETUTORIAL
From webetutorial.com
MELANZANE SOTT’OLIO EGGPLANT ANTIPASTO FROM CONNIE’S KITCHEN
From inthehills.ca
EGGPLANT ANTIPASTO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST ITALIAN EGGPLANT ANTIPASTO RECIPES | YUMMLY
From yummly.com
EGGPLANT AND TOMATO ANTIPASTO RECIPE | EAT SMARTER USA
From eatsmarter.com
AMAZING ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE
From lifeofv.com
10 BEST ITALIAN EGGPLANT ANTIPASTO RECIPES | YUMMLY
From yummly.co.uk
EGGPLANT ANTIPASTO - FOOD24
From food24.com
EGGPLANT ANTIPASTO | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
EGGPLANT ANTIPASTO - RECIPE | COOKS.COM
From cooks.com
EGGPLANT ANTIPASTO - GLUTEN FREE RECIPES
From fooddiez.com
EGGPLANT (AUBERGINE) ANTIPASTO RECIPE - FOOD NEWS
From foodnewsnews.com
EGGPLANT CAPONATA ANTIPASTO RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED EGGPLANT AND RED PEPPER ANTIPASTO – PASTENE
From pastene.com
ITALIAN MARINATED EGGPLANT RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EGGPLANT ANTIPASTO - ALIVE MAGAZINE
From alive.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #appetizers #vegetables #easy #european #beginner-cook #dinner-party #vegetarian #italian #dietary #number-of-servings #presentation #served-cold #4-hours-or-less
You'll also love