Baked Eggplant Antipasto 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 JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME

Steps:

• Heat oven to 450 degrees.
• Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
• While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
• When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
• Scatter with pecorino and roast for about 5 minutes until cheese is melted.
• Transfer to a serving dish, including the pan drippings, and serve hot.

ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)

Steps:

• Wash and pare eggplant. Slice into 1/2-inch thick slices, and then cut again into 1/2-inch strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove pan from heat and let stand for 15 minutes. The strips will become translucent and sink to the bottom. Drain in colander and place a small plate on top of eggplant, adding a heavy weight (such as a gallon jug of water). Let it drain for at least an hour. In a medium bowl, stir together the rest of the ingredients to make the marinade, and then add the eggplant, stirring gently. Refrigerate and serve within 2 days, or pack into 2 small jars or 1 pint jar and twist the lid(s) on tightly. Process in a hot water bath for 5 minutes (I boiled mine for 5 minutes instead). Keep refrigerated after opening.

BAKED EGGPLANT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
• Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
• Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.