Marinated Eggplant And Ham Salad Recipes

OVERNIGHT MARINATED EGGPLANT

Steps:

• Halve the eggplants lengthwise. Slice into 1/4-inch slices.
• Arrange eggplants in a single layer on baking sheet (you will probably need 2-3 sheets). Drizzle with olive oil and sprinkle with a tiny bit of salt.
• Bake eggplant at 450'F for 20-30 minutes. Or, until soft.
• In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.

MARINATED EGGPLANT SALAD

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Cut eggplants on diagonal into 1/2-inch-thick slices. Brush slices lightly with olive oil. Grill or broil eggplant until golden brown on both sides, turning once, about 4 minutes. Cool eggplant slightly.
• Whisk 1/4 cup olive oil, vinegar and garlic to blend in small bowl. Layer eggplant in baking dish, seasoning eggplant with salt and pepper, drizzling with oil mixture and sprinkling with chopped basil between each layer. Let eggplant stand 1 to 2 hours at room temperature before serving.

MARINATED EGGPLANT AND HAM SALAD

Steps:

• Cut eggplants into 1/2-inch cubes (DO NOT PEEL); add to boiling salted water in a large, deep sacuepot. Boil gently (6-8 minutes), uncovered; stir ocassionally. Drain well.
• Transfer the eggplant to a large bowl; add the diced ham. Set aside.
• To a medium-size mixing bowl whisk together the vinegar, garlic, salt, pepper, onion powder, basil, oregano, and pepper flakes. Gradually beat in the oils, lemon juice and lemon zest until well combined.
• Pour the marinade over the eggplant and ham; add the red peppers and the onion rings; toss gently. Chill for 1 hour.
• Just before serving, mix in the parsley. Mound the salad on a large, chilled serving platter; garnish with tomatoes and olives.

EASY MARINATED EGGPLANT

Steps:

• Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
• Place the slices of eggplant into a large jar or sealable container.
• Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
• Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.

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.

"BERINZILA" (EGGPLANT AND HAM)

Steps:

• Preheat oven to 350 dg.
• Peel eggplants, slice, sprinkle lightly with garlic salt and set aside about 15 minutes on paper towels.
• Saute onion in 1 T butter or oil, add ham and wine, and cook until wine nearly evaporates. Add tomatoes and simmer 10 minutes.
• Meanwhile, pat eggplant dry, dust with flour and fry in 2 T butter or oil until golden. Drain.
• Layer eggplant, then a portion of ham mixture, another layer of eggplant, etc. in greased casserole dish and cover with Parmesan cheese.
• Bake at 350 dg. for 30 minutes.

GRILLED MARINATED EGGPLANT

Steps:

• Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
• Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
• Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
• Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
• Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
• Chef's notes:
• You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
• For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.