Best 6 Eggplant Aubergine Antipasto Recipes

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**Eggplant Antipasto: A Mediterranean Delight**

Dive into the vibrant flavors of the Mediterranean with this delectable Eggplant Antipasto recipe collection. From classic Italian to modern fusion, these recipes showcase the versatility of eggplant (also known as aubergine) as an antipasto, a delightful appetizer, or a flavorful addition to your main course. Embark on a culinary journey with our diverse selection, ranging from the traditional Sicilian Caponata to the innovative Eggplant Involtini and the refreshing Eggplant Carpaccio. Each recipe offers a unique take on this beloved vegetable, ensuring an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT (AUBERGINE) ANTIPASTO



Eggplant (Aubergine) Antipasto image

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

2 cups eggplants, peeled and finely chopped
4 cups crushed tomatoes
1 cup green pepper, seeded and finely chopped
1 (120 g) can tuna in water, drained
1 large onion, finely chopped
1 cup green beans, chopped finely
4 garlic cloves, crushed
1 pinch clove
1 pinch cinnamon
1/4 cup sugar
2 teaspoons salt
1/2 cup balsamic vinegar
1/2 cup oil

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

EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

EASY MARINATED EGGPLANT



Easy marinated eggplant image

Grilled eggplant marinated in a spicy garlic and herb marinade is a delicious, gluten-free addition to any antipasto platter or cheese board.

Provided by Alida Ryder

Categories     Antipasto     Appetizer

Time 6h30m

Number Of Ingredients 9

6 medium eggplants (thinly sliced )
olive oil (for brushing)
¾ cup olive oil
1/3-½ cup fresh lemon juice ((amount depends on the acidity of the lemon juice) )
4 garlic cloves (crushed)
2-3 tsp red chilli (finely chopped)
2 tsp dried oregano
2 tsp salt
1 tsp pepper

Steps:

  • Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
  • Place the slices of eggplant into a large jar or sealable container.
  • 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.

Nutrition Facts : Calories 124 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

PASTA WITH EGGPLANT (AUBERGINE)



Pasta With Eggplant (Aubergine) image

Make and share this Pasta With Eggplant (Aubergine) recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
1 large eggplant, peeled and cut into 3/4 inch cubes
1 lb ziti pasta
4 garlic cloves, peeled and chopped
1 onion, peeled and diced
1 (28 ounce) can tomatoes with juice
12 kalamata olives, pitted and chopped
salt & freshly ground black pepper
1/4 cup chopped fresh basil

Steps:

  • Heat 3 tablespoons of the olive oil in a large, deep skillet.
  • Add the eggplant cubes and cook, stirring, until golden brown, about 15 to 18 minutes.
  • Meanwhile, cook the ziti according to package directions.
  • When it is al dente, drain.
  • Remove the eggplant from the saute pan.
  • Add the garlic and the onion, along with the remaining 1 tablespoon of olive oil, and cook for 3 minutes, stirring.
  • Add the tomatoes and crush them with your fingers.
  • Add the cooked eggplant cubes and the olives.
  • Cook and stir 15 minutes, until sauce is thick.
  • Season with salt and pepper.
  • Stir in the basil.
  • Cook 2 minutes.
  • Add the ziti to the sauce and stir to combine.
  • Serve hot.

EGGPLANT (AUBERGINE) PATTIES OR EGGPLANT FRITTERS



Eggplant (Aubergine) Patties or Eggplant Fritters image

A quick and easy side dish or appetizer, and an alternative to fried eggplant strips. Could easily be made into a "parmigiana" verison with a bit of sauce and some good mozzarella cheese.

Provided by DeSouter

Categories     Vegetable

Time 20m

Yield 10 fritters

Number Of Ingredients 9

2 large eggplants
1 cup breadcrumbs
1/2-3/4 cup of good quality parmesan cheese or 1/2-3/4 cup pecorino romano cheese
2 eggs, beaten
1 teaspoon garlic salt
1 teaspoon oregano, rubbed between palms
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil

Steps:

  • Cut ends off of eggplants, cut in half length-wise and then into five pieces, length-wise.
  • Cut across into 3/4" chunks.
  • Steam eggplant chunks for 10 minutes and cool slightly.
  • Heat oil in a large frying pan - you may mix vegetable and olive oil instead of using just olive oil.
  • Squeeze liquid out of steamed pieces with your hands, keeping pieces from getting too mashed.
  • Place bread crumbs (seasoned or unseasoned), parmesan cheese and seasonings into a large bowl and mix.
  • You could use a clove or two of fresh garlic, sauteed in place of the garlic salt.
  • Beat eggs in a small bowl and add to bread crumb mix along with eggplant pieces.
  • Stir to mix well.
  • Form patties of any size, but not exceeding an inch in thickness and place in frying pan.
  • Cook for five minutes on each side.
  • Remove to a towel-lined plate to drain.
  • Place in a warm oven if you are not ready to serve them immediately.

EGGPLANT (AUBERGINE) PARMESAN (EASY!)



Eggplant (Aubergine) Parmesan (Easy!) image

I'm the only one in my household that likes eggplant, so when I found this easy recipe years ago, I held onto it tight. Adjust the cheese amounts to suit yourself.

Provided by GinnyP

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 cups pasta sauce
1 medium eggplant (about 1 1/2 to 2 lb.)
4 ounces mozzarella cheese, grated (or more)
1/2 cup grated parmesan cheese, about

Steps:

  • Preheat oven to 350 degrees F.
  • Spray or lightly oil a 9 x 13-inch pan.
  • Spread 1/2 c sauce in pan.
  • Peel eggplant and slice 1/2" thick.
  • Arrange 1/2 the slices in the baking pan.
  • Top with 1/2 c sauce, 1/2 the mozzarella, the remainder of the eggplant slices, and the remainder of the sauce.
  • Cover with aluminum foil and bake 45 to 55 minutes.
  • Top with the remainder of the mozzarella and the parmesan and return to oven, uncovered, under the broiler, until the cheese is lightly browned and bubbly.

Tips:

  • Choose small to medium-sized eggplants for a tender and flavorful result.
  • Use a combination of red and white wine vinegar for a balanced acidity.
  • Add a touch of sugar to balance the bitterness of the eggplant.
  • Include aromatic herbs like basil, oregano, and rosemary for a flavorful marinade.
  • Use a variety of colorful bell peppers for a visually appealing dish.
  • Don't overcrowd the jar when packing the vegetables to ensure proper marinating.
  • Allow the antipasto to marinate for at least a day before serving for maximum flavor.
  • Serve the antipasto as an appetizer, side dish, or part of a mezze platter.

Conclusion:

This eggplant antipasto recipe is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or part of a mezze platter. With its vibrant colors and flavors, it is sure to impress your guests. By following these tips, you can create a perfect antipasto that is both flavorful and visually appealing. Whether you are a seasoned cook or a beginner, this recipe is a great way to explore the culinary delights of eggplant and enjoy a taste of Italy in your own home.

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