Marinated Eggplant Recipes

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MARINATED EGGPLANT



Marinated Eggplant image

This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!

Provided by Graymare47 252632

Categories     < 4 Hours

Time 1h5m

Yield 4-6 small jars

Number Of Ingredients 7

2 lbs eggplants
2 cups olive oil
3/4 cup red wine vinegar
3 tablespoons crushed red pepper flakes
5 garlic cloves, minced
2 1/2 teaspoons salt
2 1/2 teaspoons dried oregano

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.

EASY MARINATED EGGPLANT



Easy marinated eggplant image

Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to any antipasto platter or cheese board.

Provided by Alida Ryder

Categories     Antipasto     Appetizer

Time 6h30m

Number Of Ingredients 9

6 medium eggplants (thinly sliced )
olive oil (for brushing)
¾ cup olive oil
1/3-½ cup fresh lemon juice ((amount depends on the acidity of the lemon juice) )
4 garlic cloves (crushed)
2-3 tsp red chilli (finely chopped)
2 tsp dried oregano
2 tsp salt
1 tsp pepper

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.

Nutrition Facts : Calories 124 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

MARINATED EGGPLANT WITH GARLIC



Marinated Eggplant With Garlic image

This marinated eggplant, similar to an eggplant pickle, is bright and delicious, the perfect spread on fresh bread or crackers.

Provided by Molly Watson

Categories     Condiment

Time 1h28m

Yield 4

Number Of Ingredients 8

2 pounds eggplant
1/4 cup fine sea salt
1 cup distilled white vinegar (or cider vinegar)
2 cups water
5 cloves garlic
1 1/2 cups extra-virgin olive oil, divided
1/2 teaspoon red chili flakes
Optional: 1 tablespoon fresh rosemary, thyme, mint, or oregano

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.

Nutrition Facts : Calories 812 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 11 g, Sodium 7084 mg, Sugar 7 g, Fat 82 g, ServingSize 1 quart (serves 4), UnsaturatedFat 0 g

MARINATED EGGPLANT



Marinated Eggplant image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Appetizer     Marinate     Vegetarian     Vinegar     Eggplant     Healthy     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 (antipasto) servings with leftovers

Number Of Ingredients 7

2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks
3 cups water
1 1/2 cups white-wine vinegar
4 garlic cloves, coarsely chopped
1 tablespoon finely chopped oregano
About 1 1/2 cups olive oil, divided
Accompaniment: crusty Italian bread

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.

MARINATED EGGPLANT SLICES



Marinated Eggplant Slices image

A Russian eggplant appetizer, served cold and marinated, for garlic lovers! Consider topping with toasted pine nuts and/or capers, Greek olives, and tomato for extra zing.

Provided by flying fingers

Time 3h10m

Yield 6

Number Of Ingredients 7

1 ¾ pounds eggplant, cut into 1/2-inch slices
1 tablespoon coarse kosher salt
4 cloves garlic, crushed
3 tablespoons red wine vinegar
½ cup olive oil, or as needed
salt and freshly ground black pepper to taste
¼ cup cilantro, chopped

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.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 8.8 g, Fat 18.3 g, Fiber 4.6 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 964.2 mg, Sugar 3.1 g

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!

GRILLED MARINATED EGGPLANT



Grilled Marinated Eggplant image

Provided by Marco Canora

Categories     Side     Marinate     Vegetarian     Backyard BBQ     Eggplant     Summer     Grill     Grill/Barbecue     Healthy     Capers     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 as a first course or side dish

Number Of Ingredients 9

1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons drained capers
1 medium garlic clove, peeled and sliced
1/2 teaspoon dried oregano, preferably Sicilian
1/4 teaspoon minced peperoncini or red pepper flakes
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
3 tablespoons balsamic vinegar

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.

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