ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)
Provided by á-18
Number Of Ingredients 7
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.
EGGPLANT ANTEPASTO
This is my family's favorite eggplant recipe. I usually let it set in the fridge for a week before serving it. We always have served it with pita chips, but it is also wonderful with toasted bread. This is the appetizer that all my friends rave about :)))
Provided by Chef Glaucia
Categories Vegetable
Time 1h15m
Yield 16 , 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 º F.
- Wash eggplant, don't peel it.
- In a cutting board, slice and dice eggplant, onion and red pepper ( I dice them really small ). Mince the garlic.
- In a 9X13 inches glass pan, mix all the ingredients.
- Bake for 45 minutes, stirring occasionally, or until eggplant is tender.
- Transfer to a glass container, close tightly and refrigerate for up to 1 month.
- Serve cold or at room temperature.
Nutrition Facts : Calories 74.8, Fat 6.5, SaturatedFat 0.9, Sodium 155.8, Carbohydrate 4.6, Fiber 2, Sugar 1.5, Protein 0.7
EGGPLANT (AUBERGINE) ANTIPASTO
A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.
Provided by Pamela
Categories Spreads
Time 1h
Yield 10 cups
Number Of Ingredients 13
Steps:
- Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
- Reduce heat and simmer for 15-20 minutes, stirring often.
- Pour into freezer containers or canning jars leaving an inch headspace.
- Cool completely, label, and freeze.
- Defrost overnight before serving.
- Serve this on your favourite crackers or on toasted french bread slices.
- Makes a great gift!
Nutrition Facts : Calories 176.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 5, Sodium 739, Carbohydrate 15.9, Fiber 2.9, Sugar 10.4, Protein 4.4
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