Italian Marinated Aubergine Recipes

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ITALIAN MARINATED EGGPLANT (AUBERGINE)



Italian Marinated Eggplant (Aubergine) image

These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.

Provided by ChefRed

Categories     European

Time 13m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb eggplant
1/2 cup white vinegar
1/2 cup water
1/4 teaspoon salt
6 garlic cloves
dried oregano or fresh parsley
fresh hot pepper
olive oil

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!

ITALIAN PICKLED EGGPLANT



Italian Pickled Eggplant image

This easy Italian Pickled Eggplant or Melanzane sott'olio recipe never tasted so good. Sliced pickled eggplant mixed with fresh spices and stored under oil.

Provided by Rosemary Molloy

Categories     Antipasti     Appetizer     Side Dish

Time P1DT28m

Number Of Ingredients 8

3 medium Italian eggplants* (see notes) (6-7 inches) ((16-17 cm))
3 teaspoons salt
5 cups water
2 cups white wine vinegar
1-2 cloves garlic (minced)
1 tablespoon fresh Italian parsley (minced)
1-2 dashes hot pepper flakes (if desired)
olive oil (enough to completely cover the eggplant)

Steps:

  • Peel and thinly slice the eggplant, I cut it crosswise in three, then thinly sliced them (see photos), do them one at a time, after you have done one, place the cut eggplant in a bowl and toss with 1 teaspoon of salt, continue with each eggplant. Cover the bowl and let sit for 8 hours at room temperature.
  • After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
  • In a big pot bring to a boil the water and white wine vinegar, add the eggplant and boil for about 7-10 minutes or until tender. Taste one to make sure it is tender.
  • Drain the eggplant and again wring out excess moisture. Place the eggplant in a large bowl and toss with the spices. Spoon into the sterilized jars , leaving at least 3/4 inch of space, then top with oil. Make sure that the eggplant is completely covered with oil, press down on the eggplant to remove any air bubbles and add more oil if necessary before closing the jar. Let sit at least 24 hours before serving. Enjoy!

Nutrition Facts : Calories 443 kcal, Carbohydrate 84 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 7120 mg, Fiber 42 g, Sugar 49 g, ServingSize 1 serving

MELENZANA ALI OLIO



Melenzana Ali Olio image

A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.

Provided by DXRICCI

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time P1DT12h15m

Yield 16

Number Of Ingredients 8

4 medium eggplants
½ cup coarse salt
2 tablespoons white vinegar
2 cups extra-virgin olive oil
1 bulb garlic cloves, peeled and chopped
1 teaspoon red pepper flakes
2 tablespoons chopped fresh oregano
½ teaspoon sea salt

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.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 9.1 g, Fat 28.3 g, Fiber 4.7 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 2698.4 mg, Sugar 3.2 g

HOPVINE'S MARINATED ROASTED EGGPLANT (AUBERGINE)



Hopvine's Marinated Roasted Eggplant (Aubergine) image

At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.

Provided by Julesong

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium globe eggplants or 2 medium Japanese eggplants
1/3 cup olive oil
3 tablespoons champagne vinegar or 3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried fennel seed
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil, crushed before adding
1/2 teaspoon oregano, crushed before adding
1/4 teaspoon kosher salt, to taste
1/8 teaspoon fresh ground black pepper, to taste

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.

Nutrition Facts : Calories 191.8, Fat 18.2, SaturatedFat 2.5, Sodium 149.3, Carbohydrate 7.6, Fiber 4.1, Sugar 3.3, Protein 1.3

ITALIAN MARINATED EGGPLANT



Italian Marinated Eggplant image

Easy, flavorful and genuine - I made it for an Italian lunch party and it was a hit ! From 365 Easy Italian Recipes by Rick Marzullo O'Connell, a great Italian cookbook. NOTE : the servings are for people as an antipasto , not as a main course.

Provided by NOOBchef

Categories     Vegetable

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 8

2 large eggplants, peeled and cut into 3/4 inch dice (3 1/2 to 4 pounds)
2 tablespoons coarse salt
3/4 cup olive oil
4 minced garlic cloves
2 tablespoons of fresh mint, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1/2 teaspoon pepper

Steps:

  • Place eggplant in a colander and sprinkle with salt. Place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. Pat eggplant dry with paper towels.
  • Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking sheet and toss to coat with. Broil 3 inches from heat for 2 minutes.
  • Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with another tablespoon olive oil and remaining eggplant.
  • Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Add remaining olive oil , toss again.
  • You can cover the bowl with plastic wrap, or ( to save space, like I did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing.
  • Marinate in fridge for a whole day. Serve at room temperature.

Nutrition Facts : Calories 215.6, Fat 20.5, SaturatedFat 2.9, Sodium 1748.5, Carbohydrate 8.6, Fiber 4.9, Sugar 3.2, Protein 1.6

BALSAMIC MARINATED GRILLED EGGPLANT (AUBERGINE)



Balsamic Marinated Grilled Eggplant (Aubergine) image

Great for outdoor grilling. This is a different tasting grilled eggplant. A vegetarian delight! Prep time is marinating 24 hours.

Provided by Miss Annie

Categories     Lunch/Snacks

Time P1DT10m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 cup balsamic vinegar
1/2 cup sugar
1/4 cup parsley
1/4 cup chives, chopped-together with parsley
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup light olive oil
1 large eggplant, skinned and sliced into 1/4 inch lengthwise slices

Steps:

  • Combine the first 6 ingredients and pour over the eggplant.
  • Marinate overnight (or at least four (4) hours).
  • Cook on a pre-heated grill over medium heat for about 5 minutes each side.
  • The eggplant will get dark brown and lightly crisp on the outside, and soft in the center.

MARINATED EGGPLANT



Marinated Eggplant image

Provided by Gina Marie Miraglia Eriquez

Categories     Garlic     Appetizer     Marinate     Vegetarian     Vinegar     Eggplant     Healthy     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 (antipasto) servings with leftovers

Number Of Ingredients 7

2 pound eggplant, peeled and cut into 3- by 1/4-inch sticks
3 cups water
1 1/2 cups white-wine vinegar
4 garlic cloves, coarsely chopped
1 tablespoon finely chopped oregano
About 1 1/2 cups olive oil, divided
Accompaniment: crusty Italian bread

Steps:

  • Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
  • Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
  • Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
  • Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.

ITALIAN AUBERGINE TRAYBAKE



Italian aubergine traybake image

This Italian traybake topped with bread and mozarella is deliciously easy and filling, great for an all-in-one dinner

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper, Vegetable

Time 1h

Number Of Ingredients 8

2 aubergines , sliced into half moons
2 tbsp olive oil
2 x 400g cans chopped tomatoes
2 garlic cloves , crushed
70g pack black olives (we used Crespo dry black olives with herbs)
small pack basil , leaves picked, 3/4 torn
2 ciabatta rolls, torn into chunks
150g ball of mozzarella , torn

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
  • Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.

Nutrition Facts : Calories 431 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 2.4 milligram of sodium

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