MARINATED EGGPLANT
This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!
Provided by Graymare47 252632
Categories < 4 Hours
Time 1h5m
Yield 4-6 small jars
Number Of Ingredients 7
Steps:
- 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.
- Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
- Pack into small Ball canning jars and process in a hot water bath for 5 minutes.
MELENZANA ALI OLIO
A marinated eggplant in olive oil and seasonings that is a delicious antipasto dish. Traditionally we make this in September, to be served at Christmas time. Sometimes Nonna slipped a couple of finely sliced sun-dried tomatoes (with dried basil) into the mix for a variation.
Provided by DXRICCI
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P1DT12h15m
Yield 16
Number Of Ingredients 8
Steps:
- On the evening before you intend to make the dish, prepare the eggplant. Cut the ends off the eggplants, and peel. Cut the peeled eggplant into long strips about as big around as shoestring french fries. Place the strips into a large bowl, and stir in 1/2 cup of coarse salt.
- Place a sturdy dinner plate upside down in a clean sink, making sure that the drain is not blocked. Place a generous handful of the eggplant strips onto the center of the plate, and cover with another upside down dinner plate to create an eggplant sandwich. Layer more eggplant and plates until all of the eggplant is sandwiched. Cap it off with one additional plate, and press down firmly. Set a sturdy stock pot on top, and fill with enough water to create some pressure on the eggplant layers. Not so much pressure that you break your dishes though. Let this pressing process stand overnight.
- The next day, fill a large bowl with ice water. Begin dismantling your stack of plates. One layer (handful) at a time, briefly swish the eggplant around in the ice water, then squeeze dry and place into a clean bowl. If your hand starts to hurt, you are swishing too long. Once all of the eggplant is rinsed and squeezed and in the bowl, mix in the vinegar. Let rest for about 15 minutes.
- Heat a splash of the olive oil in a skillet over medium heat. Once the oil is hot, add the garlic, red pepper flakes, oregano and sea salt. Cook and stir just until fragrant. You do not want to cook the garlic. Set aside to cool.
- Your eggplants should be well rested now. Give them one last sqeeze. Make it a good one, or your melenzana is going to taste like pickles. ''Don't worry, this is the last time, I promise...'' (This is to be said to the poor little melenzana - they've been through so much!)
- Place the squeezed eggplants into a large bowl, and stir in the contents of the skillet and remaining olive oil until well blended. Transfer to sterile 1 pint or 1/2 pint jars. Make sure to fill the jars to the top, and top off with any olive oil that may be left in the bowl. Wipe the rims with a clean dry cloth, and seal tightly with new lids. Refrigerate for at least a month before opening.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 9.1 g, Fat 28.3 g, Fiber 4.7 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 2698.4 mg, Sugar 3.2 g
EGGPLANT WITH MARINATED FETA
What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.
MARINATED EGGPLANT SLICES
A Russian eggplant appetizer, served cold and marinated, for garlic lovers! Consider topping with toasted pine nuts and/or capers, Greek olives, and tomato for extra zing.
Provided by flying fingers
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
- Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
- Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
- Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 8.8 g, Fat 18.3 g, Fiber 4.6 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 964.2 mg, Sugar 3.1 g
MARINATED EGGPLANT
Provided by Gina Marie Miraglia Eriquez
Categories Garlic Appetizer Marinate Vegetarian Vinegar Eggplant Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 (antipasto) servings with leftovers
Number Of Ingredients 7
Steps:
- Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
- Gently squeeze handfuls of eggplant. 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 with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
- Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
- Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.
MARINATED GRILLED EGGPLANT
Steps:
- Prepare a hot grill.
- Place the eggplant rounds on a rimmed baking sheet and drizzle with the olive oil, turning to coat both sides. Sprinkle with the salt and let sit for 5 minutes.
- Place the rounds on the hot grill and grill until fully cooked, turning halfway through, about 10 minutes total. The rounds will have dark grill lines.
- Transfer the eggplant rounds to a platter and sprinkle with the parsley, capers, and garlic. Add the vinegar and lemon juice, toss to coat, and serve.
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
VICO'S MARINATED EGGPLANT WITH TOMATOES AND MOZZARELLA
Provided by Christopher Idone
Categories lunch, project, side dish
Time 30m
Yield Four to five servings
Number Of Ingredients 13
Steps:
- Peel the eggplant and cut into quarter-inch slices lengthwise. Salt each slice and stack in a shallow pie pan, cover with a plate that will fit inside the pan and weigh it down with a small heavy skillet. Refrigerate for 12 hours, draining once after the slices have given up some of their liquid.
- Bring the vinegar and one cup of water to a boil in a medium-sized saucepan. Drain the eggplant slices and blanch the slices in the vinegar and water for one minute, drain and pat dry.
- Lightly coat a non-reactive loaf pan with a little of the oil. Layer the pan with the eggplant slices, garlic, herbs and oil until all the ingredients are stacked in the pan. Cover with oil, cover tightly and refrigerate for one week before using.
- Cut the tomatoes in half lengthwise and chop. Place them in a bowl with the oregano, salt and pepper and toss with the olive oil, or enough to coat, and set aside.
- Place four to five marinated eggplant slices on individual serving plates and set aside.
- Bring one quart of water to the boil in a medium-sized saucepan. Turn off the heat, add the mozzarella cubes and let sit for 30 seconds. Remove the cubes with a slotted spoon and divide among the salad plates. Evenly divide the tomatoes and their juices over the mozzarella and top with the parsley sprigs. Serve immediately.
Nutrition Facts : @context http, Calories 770, UnsaturatedFat 50 grams, Carbohydrate 17 grams, Fat 70 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 17 grams, Sodium 1266 milligrams, Sugar 9 grams
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EASY MARINATED EGGPLANT - SIMPLY DELICIOUS
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4.4/5 (63)Total Time 6 hrs 30 minsCategory Antipasto, AppetizerCalories 124 per serving
- Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
- Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
- 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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