Marinated Eggplant Salad Recipes

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:

• 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.

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.

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

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.

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 SLICES

Steps:

• Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
• Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
• Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
• Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.