Eggplant Antipasto Recipes

ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)

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 ANTIPASTO

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.

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.

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!