Marinated Eggplant In Olive Oil Recipes

MELENZANA ALI OLIO

Steps:

• On the evening before you intend to make the dish, prepare the eggplant. Cut the ends off the eggplants, and peel. Cut the peeled eggplant into long strips about as big around as shoestring french fries. Place the strips into a large bowl, and stir in 1/2 cup of coarse salt.
• Place a sturdy dinner plate upside down in a clean sink, making sure that the drain is not blocked. Place a generous handful of the eggplant strips onto the center of the plate, and cover with another upside down dinner plate to create an eggplant sandwich. Layer more eggplant and plates until all of the eggplant is sandwiched. Cap it off with one additional plate, and press down firmly. Set a sturdy stock pot on top, and fill with enough water to create some pressure on the eggplant layers. Not so much pressure that you break your dishes though. Let this pressing process stand overnight.
• The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish the eggplant around in the ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the eggplant is rinsed and squeezed and in the bowl, mix in the vinegar. Let rest for about 15 minutes.
• Heat a splash of the olive oil in a skillet over medium heat. Once the oil is hot, add the garlic, red pepper flakes, oregano and sea salt. Cook and stir just until fragrant. You do not want to cook the garlic. Set aside to cool.
• Your eggplants should be well rested now. Give them one last sqeeze. Make it a good one, or your melenzana is going to taste like pickles. ''Don't worry, this is the last time, I promise...'' (This is to be said to the poor little melenzana - they've been through so much!)
• Place the squeezed eggplants into a large bowl, and stir in the contents of the skillet and remaining olive oil until well blended. Transfer to sterile 1 pint or 1/2 pint jars. Make sure to fill the jars to the top, and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean dry cloth, and seal tightly with new lids. Refrigerate for at least a month before opening.

PICKLED EGGPLANT RECIPE

Steps:

• With the help of a mandolin, slice the eggplant into 3/16 inch pieces lengthwise, then cut the slices into strips and then crosswise into 3-inch pieces.
• Layer the pieces of eggplant in a large colander and generously sprinkle each layer with Kosher salt. Place the colander in the sink, put a clean kitchen towel on top of the layered eggplant and top of the eggplant with a tall pot filled with water to weigh the eggplant down. This helps to squeeze out the bitterness of the eggplant.
• After two hours, take off the weight, remove the towel and rinse under cold water for 2 minutes.
• Transfer to a large kitchen towel. Put a handful of eggplant in a ricer and squeeze out as much liquid as you can until you have used all of the eggplant.
• Transfer to a large bowl and cover completely with white wine vinegar. Put a towel on top and weigh down with a pot filled with water.
• Leave them for an additional two hours.

MARINATED EGGPLANT

Steps:

• Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
• Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
• Pack into small Ball canning jars and process in a hot water bath for 5 minutes.

ITALIAN MARINATED EGGPLANT ANTIPASTO

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.

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.

BALSAMIC GRILLED EGGPLANT

Steps:

• Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
• Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
• In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
• Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
• Brush the eggplant slices with the remaining marinade and serve.

MARINATED EGGPLANT WITH GARLIC

Steps:

• Gather the ingredients.
• Peel eggplant and cut into 3 x 1/2-inch rectangular sticks.
• To sweat the eggplants, toss the sticks with salt and place them in a colander over a bowl or sink. Let sit to drain for at least 4 hours, up to overnight. (If overnight, cover and keep the colander and bowl in the fridge.)
• Squeeze out as much of the remaining liquid from the eggplant sticks as possible by placing them in a clean kitchen towel and pressing vigorously over a bowl.
• In a medium saucepan, bring water and vinegar to a boil. Add eggplant and cook until tender, about 5 to 8 minutes.
• Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for at least 4 hours, up to overnight. (Again, if overnight, cover and chill like you did when sweating the eggplant sticks.)
• Vigorously squeeze small handfuls of the eggplant with the help of a clean kitchen towel and remove as much liquid as possible.
• In a large bowl, toss eggplant with garlic, chile flakes, any herbs, if using, and 3/4 cup of the olive oil.
• Transfer eggplant to a 1-quart jar, add enough olive oil to cover the eggplant, cover with a lid, and chill overnight before serving. When ready to serve, bring to room temperature before serving; any leftover marinated eggplant will last up to one week refrigerated.

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.

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!

MARINATED EGGPLANT

Steps:

• Preheat your oven broiler.
• Arrange eggplant in 1 layer on a large baking sheet and brush both sides with 2 tablespoons oil (total). Broil about 4 inches from heat, turning once, until golden, 8 to 12 minutes total.
• Stir together vinegar, mint, capers, ¼ teaspoon salt, ½ teaspoon pepper, and remaining 3 tablespoons oil and toss with warm eggplant. Marinate at least 20 minutes.

ROASTED MARINATED EGGPLANT APPETIZER

Steps:

• Slice the eggplant in half lengthwise.
• Sprinkle some salt and pepper, drizzle 4 tablespoons of olive oil and sprinkle with half of the parsley and oregano and the garlic clove. Spread mixture so that the the whole eggplant is covered with the mixture.
• Place in a small pan or ovenproof dish with cut side down. Cover and and marinate for 2 hours, outside of the refrigerator.
• Preheat oven at 350 degrees F (180 C).
• Add 1-2 tablespoons of olive oil and cover the dish with aluminum foil and roast for 45 minutes.
• Uncover dish, add the lemon juice and turn eggplants over and roast for another 15 minutes.
• Sprinkle some more parsley and serve warm.

MARINATED EGGPLANT IN OLIVE OIL

Steps:

• Andrea's New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pcs the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 c. of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or possibly so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 min. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cool water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 min. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is sufficient extra virgin olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and chill the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after which.

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.

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.

MARINATED EGGPLANT IN OLIVE OIL

Steps:

• Contributed to the echo by: Bill Birner Originally from: La Cucina di Andreas New Orleans Extra Virgin Recipes 1. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. 2. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool.] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. 3. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge.] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. 5. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.

MARINATED EGGPLANT IN OLIVE OIL

Steps:

• Slice the skins off the eggplants, and slice them about ¼ inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the ½ cup of salt. Move the eggplant strips into a colander. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about ½ inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that.

MARINATED EGGPLANT

Steps:

• Place the eggplant slices on a paper towel. Sprinkle salt over both sides of eggplant and let sit for 30 minutes.
• (Eggplant will sweat) pat dry with towel.
• Preheat oven to 400°
• Drizzle 1/4 cup of extra virgin olive oil onto a baking sheet.
• Place sheet in oven for 5 minutes.
• Remove from oven and layer eggplant in hot oil , be careful of hot oil and do not overlap eggplant.
• Place in oven on top rack and bake for 8-10 minutes. Remove, flip eggplant and cook an additional 8-10 minutes or until eggplant is soft and starting to brown.
• Remove from oven and allow the eggplant to cool slightly.
• In a bowl stir together garlic, jalapeno, red pepper, capers, chopped parsley and 1/2 cup of olive oil.
• Place Eggplant slices in single layer in a rimmed serving dish slightly overlapping and season again with remaining 1/2 teaspoon of salt and pepper.
• Pour topping over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.

GREEK-STYLE MARINATED EGGPLANT

Steps:

• Mix all of the products for the marinade and boil them on the hob for 2-3 minutes and then leave them to cool.
• Peel the eggplants and cut off the edges. Cut them into quarters in length and each quarter is also cut once more to get a total of 8 pieces from each eggplant.
• Season them with salt and leave them for 30 minutes to separate their bitter juice.
• Wash the well-processed eggplants and squeeze them to drain the water they have absorbed.
• You can prepare them fried in fat until they aquire a golden color or bake the eggplants in the oven, sprinkled with plenty of olive oil. I baked them.
• When they are ready, leave them to cool.
• Peel the garlic cloves and cut them into thin slices. Chop the parsley - it can be added when marinating or used for sprinkling when serving.
• Arrange a row of eggplants in a convenient container, sprinkle them with garlic and parsley. Do the same with the next row and continue until you run out of the products. Finally, pour the marinade on top and store them in the refrigerator, by closing the container tightly.
• After 5-6 hours or the next day, the eggplants can be eaten, but they are most delicious after the third day.
• When you take them out of the marinade and arrange them on a plate, sprinkle them with olive oil and fresh parsley and serve them with a glass of ouzo.
• Enjoy your meal
• The Greek-style marinated eggplant is a wonderful appetizer