Eggplant Aubergine Antipasto Recipes
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 (AUBERGINE) ANTIPASTO
This came from a great lady in south Louisiana who I love dearly. She was nice enough to share this with me and told me I could share with you.
Provided by Sherrybeth
Categories Low Protein
Time 3h
Yield 8 pints
Number Of Ingredients 12
Steps:
- Cut unpeeled eggplant into 1 inch cubes.
- Fry on all sides in 1/2 inch of salad oil.
- Drain on paper towels.
- Saute onion, celery and garlic in olive oil.
- Add tomato paste and cook slowly for 10 minutes.
- Add water and remaining ingredients.
- Cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking.
- Remove from heat and allow to cool slightly.
- You can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).
Nutrition Facts : Calories 304.6, Fat 19.7, SaturatedFat 2.7, Sodium 2521.5, Carbohydrate 33.8, Fiber 14.3, Sugar 16, Protein 6.9
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