Best 6 Eggplant Antipasto Recipes

ITALIAN MARINATED EGGPLANT ANTIPASTO

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.

ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)

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.

BAKED EGGPLANT ANTIPASTO

Steps:

• Layer eggplant slices in a bowl, sprinkling salt onto each layer. Set aside for 30 minutes. Spread a layer of paper towel on a work surface; drain eggplant slices on paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix diced tomatoes, tomato sauce, artichoke hearts, and roasted red peppers in a bowl.
• Heat a skillet over medium-low heat; toast pine nuts, stirring occasionally, in the hot skillet until fragrant and lightly browned, 3 to 5 minutes. Stir toasted pine nuts, garlic, parsley, basil, oregano, and black pepper into tomato mixture using a fork.
• Spread a layer of eggplant in the bottom of the prepared baking dish; spoon 1/3 the tomato mixture atop eggplant layer. Sprinkle 1/3 the red onion, 1/3 the mozzarella, and 1/3 the Pecorino-Romano cheese over tomato layer. Repeat layering until all ingredients are used.
• Bake in the preheated oven until cheese is melted and golden brown, about 40 minutes.

EGGPLANT (AUBERGINE) ANTIPASTO

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!

EGGPLANT ANTIPASTO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix the eggplant, onion, garlic, green bell pepper, mushrooms and olive oil.
• Cook covered 10 minutes in the preheated oven.
• 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.
• Continue baking 30 minutes, or until the eggplant is tender.
• Chill the mixture in the refrigerator 8 hour or overnight before serving.

EGGPLANT ANTIPASTO

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, covered, for 30 minutes, or until the eggplant is tender
• 6. Chill the mixture in the refrigerator 8 hours or overnight before serving