ITALIAN MARINATED EGGPLANT ANTIPASTO

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

There are no comments yet!