Marinated Eggplant Salad Recipes

MARINATED EGGPLANT SALAD

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Cut eggplants on diagonal into 1/2-inch-thick slices. Brush slices lightly with olive oil. Grill or broil eggplant until golden brown on both sides, turning once, about 4 minutes. Cool eggplant slightly.
• Whisk 1/4 cup olive oil, vinegar and garlic to blend in small bowl. Layer eggplant in baking dish, seasoning eggplant with salt and pepper, drizzling with oil mixture and sprinkling with chopped basil between each layer. Let eggplant stand 1 to 2 hours at room temperature before serving.

MARINATED EGGPLANT AND HAM SALAD

Steps:

• Cut eggplants into 1/2-inch cubes (DO NOT PEEL); add to boiling salted water in a large, deep sacuepot. Boil gently (6-8 minutes), uncovered; stir ocassionally. Drain well.
• Transfer the eggplant to a large bowl; add the diced ham. Set aside.
• To a medium-size mixing bowl whisk together the vinegar, garlic, salt, pepper, onion powder, basil, oregano, and pepper flakes. Gradually beat in the oils, lemon juice and lemon zest until well combined.
• Pour the marinade over the eggplant and ham; add the red peppers and the onion rings; toss gently. Chill for 1 hour.
• Just before serving, mix in the parsley. Mound the salad on a large, chilled serving platter; garnish with tomatoes and olives.

ITALIAN MARINATED EGGPLANT (AUBERGINE)

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!

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.