Eggplant Aubergine Antipasto Recipes

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

Time 6h30m

Number Of Ingredients 9

Ingredients

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

EGGPLANT (AUBERGINE) ANTIPASTO

Eggplant (Aubergine) Antipasto image

This came from a great lady in south Louisiana who I love dearly. She was nice enough to share this with me and told me I could share with you.

Provided by Sherrybeth

Categories Low Protein

Time 3h

Yield 8 pints

Number Of Ingredients 12

Ingredients

3 large eggplants
oil, for frying eggplant
2 cups onions, coarsely chopped
1 garlic clove, chopped
2 cups celery, chopped
1/4 cup olive oil
2 cups tomato paste
1 cup water
2 (11 ounce) jars green olives
1 1/2 cups capers
1 teaspoon sugar
salt and pepper

Steps:

Cut unpeeled eggplant into 1 inch cubes.
Fry on all sides in 1/2 inch of salad oil.
Drain on paper towels.
Saute onion, celery and garlic in olive oil.
Add tomato paste and cook slowly for 10 minutes.
Add water and remaining ingredients.
Cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking.
Remove from heat and allow to cool slightly.
You can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).

Nutrition Facts : Calories 304.6, Fat 19.7, SaturatedFat 2.7, Sodium 2521.5, Carbohydrate 33.8, Fiber 14.3, Sugar 16, Protein 6.9

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS

Eggplant (Aubergine) Patties or Eggplant Fritters image

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

Provided by DeSouter

Categories Vegetable

Time 20m

Yield 10 fritters

Number Of Ingredients 9

Ingredients

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or 1/2-3/4 cup pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

Steps:

Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
Cut across into 3/4" chunks.
Steam eggplant chunks for 10 minutes and cool slightly.
Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
Stir to mix well.
Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
Cook for five minutes on each side.
Remove to a towel-lined plate to drain.
Place in a warm oven if you are not ready to serve them immediately.

EGGPLANT (AUBERGINE) ANTIPASTO

Eggplant (Aubergine) Antipasto image

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

Ingredients

2 cups eggplants, peeled and finely chopped
4 cups crushed tomatoes
1 cup green pepper, seeded and finely chopped
1 (120 g) can tuna in water, drained
1 large onion, finely chopped
1 cup green beans, chopped finely
4 garlic cloves, crushed
1 pinch clove
1 pinch cinnamon
1/4 cup sugar
2 teaspoons salt
1/2 cup balsamic vinegar
1/2 cup oil

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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