Roasted Marinated Eggplant Appetizer 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.

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.

HOPVINE'S MARINATED ROASTED EGGPLANT (AUBERGINE)

Steps:

• Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
• Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
• Combine remaining ingredients in a plastic airtight container.
• Add the eggplant pieces, cover, and shake well to coat.
• Chill in refrigerator for at least 1 hour.
• Preheat oven to 400 degrees F.
• Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
• Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
• You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
• Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.

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.

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.