EGGPLANT (AUBERGINE) ANTIPASTO
A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.
Provided by Pamela
Categories Spreads
Time 1h
Yield 10 cups
Number Of Ingredients 13
Steps:
- Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
- Reduce heat and simmer for 15-20 minutes, stirring often.
- Pour into freezer containers or canning jars leaving an inch headspace.
- Cool completely, label, and freeze.
- Defrost overnight before serving.
- Serve this on your favourite crackers or on toasted french bread slices.
- Makes a great gift!
Nutrition Facts : Calories 176.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 5, Sodium 739, Carbohydrate 15.9, Fiber 2.9, Sugar 10.4, Protein 4.4
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.
EGGPLANT ANTIPASTO
This dish is easy to prepare and freezes well. It's a great way to make the most of the garden. Serve cold with crackers or pita bread.
Provided by Eileen Simon
Categories Vegetable Appetizers
Time 1h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees
- 2. In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil
- 3. Cook covered 10 minutes in the preheated oven
- 4. Remove the eggplant mixture from the oven and stir in the water, sliced stuffed green olives, salt, tomato paste, red wine vinegar, sugar, basil, oregano and pepper
- 5. Continue baking 30 minutes, or until the eggplant is tender
- 6. Chill the mixture in the refrigerator 8 hours or overnight before serving
ROASTED JAPANESE EGGPLANT WITH CRUSHED TOMATO, PECORINO AND THYME
This roasted eggplant was adapted from a recipe from the Phoenix chef Chris Bianco, who regularly showcases Arizona eggplant as an antipasto at his restaurants Pizzeria Bianco and Tratto. But it works just as well with thick sliced conventional eggplant, and tomato sauce or sweet peppers substituted for the heirloom tomato. The succulent roasted eggplant comes together with the comforting flavors of the thyme, garlic and tomato. Serve as a side, or pair with polenta or fresh bread to round out a main course.
Provided by Brett Anderson
Categories dinner, lunch, vegetables, appetizer, main course
Time 50m
Yield 4 servings as an antipasto, or 2 as a main dish
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees.
- Peel the eggplant and place in a roasting pan or dish. Coat eggplant with 2 tablespoons olive oil, and season well with salt and pepper. Roast until tender and light golden brown, about 25 to 30 minutes.
- While the eggplant cooks, hand-crush the tomato in a medium bowl and add garlic, 1/2 teaspoon salt, remaining olive oil and thyme sprigs. Stir to combine.
- When eggplant is tender and light golden brown, add tomato mixture to the roasting pan, and roast for another 10 minutes.
- Scatter with pecorino and roast for about 5 minutes until cheese is melted.
- Transfer to a serving dish, including the pan drippings, and serve hot.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 15 grams, Fiber 18 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 1417 milligrams, Sugar 20 grams
More about "eggplant antipasto recipes"
SIMPLE GRILLED ITALIAN EGGPLANT ANTIPASTO RECIPE
From tikkido.com
Cuisine ItalianCategory AppetizerServings 18Total Time 15 mins
- Slice eggplant into disks approximately 1cm thick. Brush with olive oil, or spray lightly with olive oil spray.
- Let the grilled eggplant sit in the marinade for at least 30 minutes--but ideally for several hours. Even the day before.
MARINATED EGGPLANT {EASY RECIPE} | MARCELLINA IN CUCINA
From marcellinaincucina.com
5/5 (35)Total Time 30 minsCategory AppetizerCalories 85 per serving
- Bring to boil a large pot of salted water and cook the eggplant for around 4-5 minutes. You will need to push the eggplant down with a spoon because the chunks will float as they cook.
- Add the onions, garlic and oregano and fry gently until softened and aromatic. Cook long and slow about 15 minutes.
EGGPLANT CAPONATA ANTIPASTO RECIPE - OLIVIA'S CUISINE
From oliviascuisine.com
4/5 (1)Total Time 1 hr 25 minsCategory AppetizerCalories 504 per serving
- Combine the sliced eggplants, bell peppers and onions in a large baking sheet. Drizzle the vinegar, 1 cup olive oil and season with the salt, oregano and pepper. Using your hands, or kitchen tongs, toss everything together so the vegetables are all coated.
- Roast for 45 minutes, toss and continue roasting until the vegetables are caramelized, about 30 minutes. Remove from the oven and let it cool slightly.
- While the vegetables are roasting, heat the remaining tablespoon of olive oil in a saucepan, over medium heat. Add the garlic and saute until fragrant, 1-2 minutes. Add the crushed tomatoes, lower the heat and simmer, uncovered, for 10-15 minutes or until thickened. Remove from heat and reserve.
ROASTED EGGPLANT ANTIPASTO - OUR ITALIAN TABLE
From ouritaliantable.com
Reviews 2Estimated Reading Time 2 mins
EGGPLANT ANTIPASTO RECIPE WITH RAISINS — MY SWEET RECIPES
From mysweet.recipes
ITALIAN PICKLED EGGPLANT - MANGIA BEDDA
From mangiabedda.com
CAPONATA: EGGPLANT ANTIPASTO - CILANTRO AND CITRONELLA
From cilantroandcitronella.com
ROASTED PICKLED EGGPLANT | ANTIPASTO RECIPES | SBS FOOD
From sbs.com.au
ROASTED EGGPLANT ANTIPASTO RECIPE — MY SWEET RECIPES
From mysweet.recipes
15 EGGPLANT ANTIPASTO SALAD - SELECTED RECIPES
From selectedrecipe.com
10 BEST ITALIAN EGGPLANT ANTIPASTO RECIPES | YUMMLY
From yummly.com
10 BEST ITALIAN EGGPLANT ANTIPASTO RECIPES | YUMMLY
From yummly.com
MELANZANE SOTT’OLIO EGGPLANT ANTIPASTO FROM CONNIE’S KITCHEN
From inthehills.ca
EGGPLANT TIKKAS IN CREAMY YOGURT, MUSTARD, CHILE, AND GINGER …
From epicurious.com
EGGPLANT IN OLIVE OIL ANTIPASTO | PASQUALE SCIARAPPA …
From orsararecipes.net
PRESERVED GRILLED EGGPLANT ANTIPASTO - SELF SUFFICIENT ME
From selfsufficientme.com
ITALIAN MARINATED EGGPLANT ANTIPASTO IN OLIVE OIL
From multiculturiosity.com
25+ BEST SUMMER EGGPLANT RECIPES - EATINGWELL
From eatingwell.com
You'll also love