Italian Marinated Eggplant Antipasto Recipe 395

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ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)



Italian Marinated Eggplant Antipasto Recipe - (3.9/5) image

Provided by á-18

Number Of Ingredients 7

1 pound eggplant
1/4 cup olive oil
1/3 cup white wine vinegar
1 fresh or dried long chili, finely chopped (or to taste)
1/2 teaspoon salt
2 garlic cloves, minced (or to taste)
1 teaspoon dried oregano

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.

ITALIAN MARINATED EGGPLANT



Italian Marinated Eggplant image

Easy, flavorful and genuine - I made it for an Italian lunch party and it was a hit ! From 365 Easy Italian Recipes by Rick Marzullo O'Connell, a great Italian cookbook. NOTE : the servings are for people as an antipasto , not as a main course.

Provided by NOOBchef

Categories     Vegetable

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 8

2 large eggplants, peeled and cut into 3/4 inch dice (3 1/2 to 4 pounds)
2 tablespoons coarse salt
3/4 cup olive oil
4 minced garlic cloves
2 tablespoons of fresh mint, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 215.6, Fat 20.5, SaturatedFat 2.9, Sodium 1748.5, Carbohydrate 8.6, Fiber 4.9, Sugar 3.2, Protein 1.6

ITALIAN MARINATED EGGPLANT (AUBERGINE)



Italian Marinated Eggplant (Aubergine) image

These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.

Provided by ChefRed

Categories     European

Time 13m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb eggplant
1/2 cup white vinegar
1/2 cup water
1/4 teaspoon salt
6 garlic cloves
dried oregano or fresh parsley
fresh hot pepper
olive oil

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 ANTIPASTO



Italian Marinated Eggplant Antipasto image

Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. Well worth the wait! Delicious as part of an antipasti platter.

Provided by Rita

Categories     Antipasto

Time 8h50m

Yield 4

Number Of Ingredients 8

4 small eggplant, thinly sliced
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided, or more if needed
½ bunch fresh parsley, chopped
½ bunch fresh basil, chopped
6 leaves fresh sage, chopped
3 cloves garlic, minced
5 tablespoons white wine vinegar

Steps:

  • Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.
  • Rinse eggplant and pat dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook eggplant in batches until lightly browned, about 2 minutes per side, adding more olive oil as needed. Drain on paper towels.
  • Layer sauteed eggplant slices into a shallow dish. Sprinkle with parsley, basil, sage, garlic, salt, and pepper. Drizzle with remaining 1 tablespoon olive oil and white wine vinegar.
  • Cover and marinate in the refrigerator 8 hours to overnight.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 21 g, Fat 10.9 g, Fiber 11.9 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 52.6 mg, Sugar 8 g

ITALIAN MARINATED EGGPLANT ANTIPASTO



Italian Marinated Eggplant Antipasto image

Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. Well worth the wait! Delicious as part of an antipasti platter.

Provided by Rita

Categories     Antipasto

Time 8h50m

Yield 4

Number Of Ingredients 8

4 small eggplant, thinly sliced
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided, or more if needed
½ bunch fresh parsley, chopped
½ bunch fresh basil, chopped
6 leaves fresh sage, chopped
3 cloves garlic, minced
5 tablespoons white wine vinegar

Steps:

  • Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.
  • Rinse eggplant and pat dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook eggplant in batches until lightly browned, about 2 minutes per side, adding more olive oil as needed. Drain on paper towels.
  • Layer sauteed eggplant slices into a shallow dish. Sprinkle with parsley, basil, sage, garlic, salt, and pepper. Drizzle with remaining 1 tablespoon olive oil and white wine vinegar.
  • Cover and marinate in the refrigerator 8 hours to overnight.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 21 g, Fat 10.9 g, Fiber 11.9 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 52.6 mg, Sugar 8 g

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