Italian Marinated Eggplant Antipasto Recipe 395

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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

Categories     Antipasto     Appetizer

Time 6h30m

Number Of Ingredients 9

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

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

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 MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)



Italian Marinated Eggplant Antipasto Recipe - (3.9/5) image

Provided by á-18

Number Of Ingredients 7

1 pound eggplant
1/4 cup olive oil
1/3 cup white wine vinegar
1 fresh or dried long chili, finely chopped (or to taste)
1/2 teaspoon salt
2 garlic cloves, minced (or to taste)
1 teaspoon dried oregano

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.

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  • Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
  • Lightly brush the eggplant on each side with olive oil. Place on a hot griddle pan until soft ( you can do this using a normal frying pan too) set aside to cool slightly.
  • To make the marinade, finely chop the garlic, mint and chili (seeds removed) add to 80ml of olive oil with the red wine vinegar and oregano, stir.
  • When the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over 1 tbsp of the marinade then continue until all the slice and marinade has been used up. If there is extra marinade left, pour it over the final layer.


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