Marinated Eggplant Recipes Italian

12 Pulled Chicken Recipes to Make At Home. Tender, juicy, and flavorful pulled chicken is perfect for BBQ plates, sandwiches, wraps, and so …

Rating: 5/5(6)
Total Time: 8 hrs 50 mins
Category: Antipasto
Calories: 182 per serving
1. Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.
2. 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.
3. 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.
4. Cover and marinate in the refrigerator 8 hours to overnight.

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Method. 1. Slice the eggplant into 1/2 inch thick slices, place them in a colander, and season with salt; cover them with a dish and place a weight on top, then let the liquid release for half a day. 2. Squeeze out the eggplant and place them in a saucepan with 2 cups of water, the wine, the vinegar, a tablespoon of coriander seeds, a

Category: Sides And Vegetables
Total Time: 50 mins
Estimated Reading Time: 50 secs

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Easy Italian marinated eggplant - grilled eggplant/aubergine marinated in garlic, oregano, chili and mint. Perfect as a side, with salad or as …

Rating: 5/5(9)
Total Time: 1 hr
Category: Appetizer
Calories: 136 per serving
1. Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
2. Lightly brush the eggplant on each side with olive oil. Place on a hot griddle pan until soft ( you can do this using a normal frying pan too) set aside to cool slightly.
3. To make the marinade, finely chop the garlic, mint and chili (seeds removed) add to 80ml of olive oil with the red wine vinegar and oregano, stir.
4. When the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over 1 tbsp of the marinade then continue until all the slice and marinade has been used up. If there is extra marinade left, pour it over the final layer.

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Marinated Eggplant (Melanzane Sott'olio)6-7 pounds small to medium eggplants½ cup Kosher salt4 cups white vinegar8 cups water2 tablespoons dry oregano, or to

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Amazing Italian Marinated Eggplant Antipasto Recipe. January 28, 2019 V Food, Life 2. If you’ve ever been to an Italian deli, you may have noticed or even had one of their made-to-order panini sandwiches loaded with your favorite meats, cheeses, and toppings.

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Step 1. 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 …

Rating: 3.9/5(17)

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Marinated eggplant can work wonders on an antipasto table, or as the filling to a great sandwich or bruschetta. Watch Mary Ann Esposito make Marinated Eggplant in Oil …

Estimated Reading Time: 3 mins

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DIRECTIONS. 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 …

Rating: 5/5(2)
Total Time: 1 hr 5 mins
Category: < 4 Hours
Calories: 1022 per serving
1. 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.
2. Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
3. Pack into small Ball canning jars and process in a hot water bath for 5 minutes.

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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. One of the best …

Rating: 5/5(10)
Total Time: 24 hrs 28 mins
Category: Antipasti, Appetizer, Side Dish
Calories: 443 per serving
1. 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.
2. After the 8 hours, drain the liquid (but do not rinse the eggplant) and squeeze out as much excess moisture as possible.
3. 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.
4. 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 before closing the jar. Let sit at least 24 hours before serving. Enjoy!

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Ideally the eggplant should marinate for at least 6 hours to allow the eggplant time to absorb the flavors, however eggplant can be left submerged in the marinade, sealed in the …

Rating: 4.3/5(50)
Total Time: 6 hrs 30 mins
Category: Antipasto, Appetizer
Calories: 124 per serving
1. Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
2. Place the slices of eggplant into a large jar or sealable container.
3. Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
4. Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.

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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

Rating: 4/5(26)
Total Time: 24 hrs
Servings: 12

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Melanzane sotto aceto ("eggplant in vinegar") is a quick and easy recipe for Italian pickled eggplant in vinegar. In Italy, vegetables that are …

Rating: 4/5(191)
Total Time: 3 hrs 31 mins
Category: Appetizer, Side Dish, Snack, Ingredient
Calories: 213 per serving

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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 …

Reviews: 4
Category: Appetizer, Condiment, Side Dish
Cuisine: American, Italian
Total Time: 24 hrs
1. Halve the eggplants lengthwise. Slice into 1/4-inch slices.
2. 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.
3. Bake eggplant at 450'F for 20-30 minutes. Or, until soft.
4. In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.

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Today’s scapece recipe from Francesconi’s La cucina napoletana, on the other hand, treats the eggplant a bit differently. Rather than being fried, it’s boiled until tender, then marinated in abundant olive oil, garlic, oregano, red pepper and a …

Reviews: 61
Estimated Reading Time: 5 mins
Servings: 4-6
Total Time: 2 hrs 30 mins

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Sprinkle the salt over the eggplant in a colander, and let drain for as little as 30 minutes, but up to 1 day. Squeeze out any extra moisture from the eggplant. Toss with the vinegar, oil, & crushed red pepper flakes in a large bowl, and let sit for another hour, turning occasionally. Layer the eggplant, garlic, & basil in a jar and gently

Estimated Reading Time: 1 min

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Trusted Results with Marinated italian eggplant recipes. Marinated Eggplant Recipe at Find the recipe for Marinated Eggplant and other garlic recipes at marinated italian eggplant Recipes at Marinate (3) Sauté (1) search within results. go. advanced recipe marinated eggplant salad Submitted by …

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Marinated Eggplant & Zucchini is a popular southern Italian recipe served as an antipasto, side vegetable and eaten alone or with other ingredients in sandwiches. This versatile recipe is very low in calories with no added sodium. The intense …

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How to make marinated eggplant?

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, chopped
  • 450g chorizo or merguez sausage, thickly sliced
  • 2 tsp ground turmeric
  • 2 tsp ground fenugreek
  • 225g brown lentils
  • 400g can of chopped tomatoes
  • 2 tsp sugar
  • leaves from a bunch of fresh coriander, roughly chopped (reserve some

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What to do with marinated eggplant?

use it in stuffed capsicum/bell peppers in place of minced meat. Use it in a frittata with some zucchini, tomato and onion. roll strips of it around mozzerella sticks and eat as a tapas. make chicken parmegana and layer in strips of eggplant in place of ham. make a salad with cherry tomatoes, olives and eggplant.

How to make simple and easy italian fried eggplant?

This Italian Fried Eggplant is simple to make in 5 easy steps:

  • Wash the eggplant and dry them.
  • Cut them with a serrated knife.
  • Salt them to sweat out the brown, bitter juice.
  • Dredging station: Dip them in flour, followed by beaten eggs.
  • Fry them in canola, corn or olive oil heated to about 365 degrees. Drain on paper towel-lined platter.

What is the best eggplant recipe?

The Best Eggplant Recipes from Around the Globe

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