Best 2 Italian Marinated Eggplant Antipasto Recipes
If you're seeking an authentic and delectable Italian appetizer, look no further than Italian Marinated Eggplant Antipasto. This classic dish is a symphony of Mediterranean flavors, where tender eggplant slices are steeped in a marinade of olive oil, garlic, herbs, and spices, resulting in a tantalizing side dish that's perfect for gatherings, picnics, or simply as a delightful snack.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN MARINATED EGGPLANT ANTIPASTO
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
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
ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)
Provided by á-18
Number Of Ingredients 7
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.
Tips:
- Fresh vegetables: Choose the freshest vegetables you can find. This will ensure that your antipasto is packed with flavor.
- Variety of vegetables: Use a variety of vegetables to create a colorful and flavorful antipasto. Some good options include artichoke hearts, bell peppers, mushrooms, olives, and zucchini.
- Marinate the vegetables: Marinating the vegetables in a flavorful mixture of olive oil, vinegar, and herbs will help to enhance their flavor.
- Use high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your antipasto. Use good-quality olive oil, vinegar, and herbs.
- Let the flavors meld: Allow the vegetables to marinate for at least 30 minutes, or up to overnight. This will allow the flavors to meld and develop.
- Serve chilled: Antipasto is best served chilled. This will help to keep the vegetables crisp and refreshing.
Conclusion:
Italian Marinated Plant Antipasto is a delicious and versatile dish that can be enjoyed as an appetizer or main course. It is a great way to showcase fresh, seasonal vegetables and is perfect for a party or potluck. With a little planning and preparation, you can easily make a delicious and impressive antipasto that will be enjoyed by all.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
