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
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