Italian Marinated Eggplant Aubergine Recipes

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ITALIAN MARINATED EGGPLANT ANTIPASTO



Italian Marinated Eggplant Antipasto image

Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. Well worth the wait! Delicious as part of an antipasti platter.

Provided by Rita

Categories     Appetizers and Snacks     Antipasto Recipes

Time 8h50m

Yield 4

Number Of Ingredients 8

4 small eggplant, thinly sliced
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided, or more if needed
½ bunch fresh parsley, chopped
½ bunch fresh basil, chopped
6 leaves fresh sage, chopped
3 cloves garlic, minced
5 tablespoons white wine vinegar

Steps:

  • Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.
  • Rinse eggplant and pat dry with paper towels. Heat 1 tablespoon olive oil in a large skillet over medium heat and cook eggplant in batches until lightly browned, about 2 minutes per side, adding more olive oil as needed. Drain on paper towels.
  • Layer sauteed eggplant slices into a shallow dish. Sprinkle with parsley, basil, sage, garlic, salt, and pepper. Drizzle with remaining 1 tablespoon olive oil and white wine vinegar.
  • Cover and marinate in the refrigerator 8 hours to overnight.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 21 g, Fat 10.9 g, Fiber 11.9 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 52.6 mg, Sugar 8 g

OVERNIGHT MARINATED EGGPLANT



Overnight Marinated Eggplant image

Garlicky eggplant marinated overnight in olive oil and lemon juice.

Provided by Melanie Betz MS, RD, CSR, CSG

Categories     Appetizer     Condiment     Side Dish

Time P1D

Number Of Ingredients 9

2 medium eggplants
1/2 cup olive oil
2 lemons (juiced)
4 cloves garlic (minced)
1/2 tsp crushed red pepper flakes
2 tsp dried oregano
2 tsp dried parsley
1 tsp black pepper
1/4 tsp salt

Steps:

  • Halve the eggplants lengthwise. Slice into 1/4-inch slices.
  • Arrange eggplants in a single layer on baking sheet (you will probably need 2-3 sheets). Drizzle with olive oil and sprinkle with a tiny bit of salt.
  • Bake eggplant at 450'F for 20-30 minutes. Or, until soft.
  • In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.

Nutrition Facts : Calories 116 kcal, ServingSize 1 serving

ITALIAN MARINATED AUBERGINE



Italian Marinated Aubergine image

Beautifully soft and smoky char-grilled aubergine with an Italian marinade

Provided by Lesley Garden

Categories     Canape, Starter, Side

Time 30m

Number Of Ingredients 8

1 aubergine (sliced)
1 clove garlic (crushed)
1 red chilli (de-seeded and finely chopped)
1 small bunch flat leaf parsley (chopped)
1 tsp balsamic vinegar
juice of half lemon
olive oil
salt & pepper

Steps:

  • Slice the aubergine into rounds and place on either a hot barbecue or grill pan and char on each side until softened. Turn frequently taking care not to burn the aubergine. Do not add any oil to either the pan or the aubergine as this will make the vegetable soggy. Once done set the aubergine aside to cool.
  • Place all the remaining ingredients into a bowl, add the cooled aubergine and mix well to combine. Transfer to a good sealing container, ensuring the olive oil completely covers the aubergine, if not then top up with more olive oil. Place in the fridge where the aubergine will keep well for a week if properly sealed.

Nutrition Facts : Calories 35 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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

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

MARINATED EGGPLANT



Marinated Eggplant image

This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!

Provided by Graymare47 252632

Categories     < 4 Hours

Time 1h5m

Yield 4-6 small jars

Number Of Ingredients 7

2 lbs eggplants
2 cups olive oil
3/4 cup red wine vinegar
3 tablespoons crushed red pepper flakes
5 garlic cloves, minced
2 1/2 teaspoons salt
2 1/2 teaspoons dried oregano

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.

MELANZANE A SCAPECE (MARINATED EGGPLANT)



Melanzane a scapece (Marinated Eggplant) image

Time 2h30m

Yield Serves 4-6 as an antipasto

Number Of Ingredients 12

1 kilo small eggplant
Salt
For the marinade:
250ml (1 cup) olive oil
3-4 Tbs white wine vinegar, or more to taste
2-3 cloves of garlic, finely minced
A pinch of oregano
A pinch of red pepper flakes, or more to taste
Salt, to taste
For topping:
Minced parsley
More red pepper flakes

Steps:

  • Trim off the stems of the eggplant and, depending on their size, cut them into quarters or halves (or thick slices, if large).
  • Bring a big pot of well-salted water to the boil and drop in the eggplant pieces. Boil until tender but not mushy.
  • Meanwhile, mix the marinade ingredients together in a mixing bowl. Taste for seasoning. If you think it needs it, add more salt, red pepper and/or vinegar to get the taste you like. The mixture should be very savory but not overwhelming.
  • When the eggplant is tender, remove to a colander and let drain and cool off. When the eggplant is cool enough to handle, gently squeezing out any excess liquid with a paper towel, lay the pieces out in a baking dish or other shallow receptacle.
  • Spoon the marinade over the eggplant. It should not quite cover the pieces. Marinate for at least 2-3 hours.
  • Serve the eggplant, if you like sprinkled with minced parsley and additional red pepper flakes for color and piquancy. Perhaps a light sprinkling of salt, too, if it needs it.

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!

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

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.

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