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.
Here are our top 2 tried and tested recipes!
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.
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