Italian Marinated Aubergine Recipes

ITALIAN MARINATED AUBERGINE

Steps:

• Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine. Do not add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool.
• Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine. Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine, if not then top up with more olive oil. Place in the fridge where the aubergine will keep well for a week if properly sealed.

ITALIAN PICKLED EGGPLANT

Steps:

• Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
• After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
• In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
• Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!

MELANZANE A SCAPECE (MARINATED EGGPLANT)

Steps:

• Trim off the stems of the eggplant and, depending on their size, cut them into quarters or halves (or thick slices, if large).
• Bring a big pot of well-salted water to the boil and drop in the eggplant pieces. Boil until tender but not mushy.
• Meanwhile, mix the marinade ingredients together in a mixing bowl. Taste for seasoning. If you think it needs it, add more salt, red pepper and/or vinegar to get the taste you like. The mixture should be very savory but not overwhelming.
• When the eggplant is tender, remove to a colander and let drain and cool off. When the eggplant is cool enough to handle, gently squeezing out any excess liquid with a paper towel, lay the pieces out in a baking dish or other shallow receptacle.
• Spoon the marinade over the eggplant. It should not quite cover the pieces. Marinate for at least 2-3 hours.
• Serve the eggplant, if you like sprinkled with minced parsley and additional red pepper flakes for color and piquancy. Perhaps a light sprinkling of salt, too, if it needs it.

ITALIAN MARINATED EGGPLANT (AUBERGINE)

Steps:

• Peel eggplant.
• Cut the eggplants into thin long strips, like french fries.
• Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
• Squeeze as much water as you can from eggplant.
• Place water and vinegar to boil.
• Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
• Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
• Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!

ITALIAN MARINATED EGGPLANT

Steps:

• Place eggplant in a colander and sprinkle with salt. Place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. Pat eggplant dry with paper towels.
• Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking sheet and toss to coat with. Broil 3 inches from heat for 2 minutes.
• Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with another tablespoon olive oil and remaining eggplant.
• Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Add remaining olive oil , toss again.
• You can cover the bowl with plastic wrap, or ( to save space, like I did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing.
• Marinate in fridge for a whole day. Serve at room temperature.

MARINATED EGGPLANT

Steps:

• Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
• Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
• Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
• Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.