Best 5 Italian Marinated Eggplant Aubergine Recipes
**A Culinary Journey into Italian Marinated Eggplant (Aubergine): A Symphony of Flavors and Textures**
Embark on an enticing culinary adventure with Italian marinated eggplant, a delectable dish that captures the essence of Mediterranean cuisine. This versatile vegetable takes center stage, marinated in a tantalizing blend of herbs, spices, and tangy vinegar, creating a symphony of flavors that dance on your palate. Savor the tender texture of the eggplant, infused with the vibrant flavors of garlic, basil, oregano, and red pepper flakes, while the marinade permeates every bite with a delightful tang. Discover a collection of enticing recipes within this article, each offering a unique twist on this classic dish. From the traditional method of grilling to innovative oven-baked and air fryer variations, you'll find a recipe that suits your cooking preferences and taste buds. Prepare to indulge in a culinary masterpiece that showcases the beauty of simple, yet exquisite ingredients.
EASY MARINATED EGGPLANT
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
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!
GRILLED EGGPLANT (AUBERGINE) PARMESAN
I got this recipe from Bon Apetit a few years ago, and it is a summertime favorite. If you don't have garlic oil on hand, just add a half teaspoon of garlic powder to the cheese mixture and use plain olive oil instead.
Provided by Grooved Pavement
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Stir cheese mix, breadcrumbs, and 1/3 cup basil in medium bowl to blend.
- Prepare barbecue (medium heat). Sprinkle eggplant and tomatoes with salt and pepper. Brush 1 side of eggplant slices with some oil. Grill, oiled side down, until bottom side is tender and grill marks appear, about 3 minutes. Brush second side of eggplant slices with more oil; turn over and top grilled side with tomatoes, then cheese mixture. Sprinkle with Parmesan. Drizzle with remaining oil. Cover and grill until tomatoes are tender and cheese melts, about 7 minutes. Transfer eggplant slices to plates. Sprinkle with remaining 2 tablespoons basil and serve.
EGGPLANT (AUBERGINE) PARMESAN
this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.
Provided by bratty
Categories Vegetable
Time 40m
Yield 1-2 eggplant slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 350 degrees.
- mix egg and milk together in bowl, blend.
- heat olive oil in med frying pan.
- dip eggplant slices into egg/milk mixture.
- dip eggplant into breadcrumbs.
- place 4 slices at a time, into olive oil in frying pan.
- fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
- remove eggplant from skillet, and place on paper towels to drain excess oil.
- repeat dipping and frying proces with other 4 eggplant slices.
- place 1/2 cup spaghetti sauce into 9x13 casserole dish.
- place eggplant into bottom of cassserole.
- pour spaghetti sauce over top of eggplant.
- sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
- bake in 350 degree oven for 30 minutes or until cheese is melted.
- serve over pasta if desired.
Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1
EASY EGGPLANT (AUBERGINE) PARMIGIANA
Use your favourite marinara sauce! This is so easy and good you'll wonder why you avoided trying it. From "The Sopranos" The one hour of prep time includes 30 minutes of draining.
Provided by Barefoot Beachcomber
Categories One Dish Meal
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim the eggplants and cut them into 1/4 inch thick slices.
- Layer the slices in a colander, sprinkling each layer with salt.
- Let drain for 30 minutes.
- Rinse the eggplant and pat dry.
- Pour about 1/2 inch oil a large deep skillet and heat over medium heat.
- Fry the slices, in a single layer, turning once, until browned on both sides.
- Drain on paper towels.
- Preheat the oven to 350.
- Spread a thin layer of tomato sauce in a shallow baking dish.
- Make a layer of eggplant slices, overlapping them slightly.
- Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
- Repeat the layering, ending with eggplant, sauce, and grated cheese.
- Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted.
- Let stand for 10 minutes before serving.
Tips:
- Selecting the Right Eggplant: Choose firm and shiny eggplants with a deep purple color. Avoid eggplants with blemishes or bruises.
- Preparing the Eggplant: Cut the eggplant into desired shapes, such as slices, cubes, or rounds. Sprinkle salt over the eggplant pieces and let them rest for 30 minutes. This helps to draw out excess moisture and prevent bitterness.
- Marinating the Eggplant: Use a flavorful marinade to infuse the eggplant with delicious flavors. Experiment with different herbs, spices, and liquids, such as olive oil, vinegar, or lemon juice. Allow the eggplant to marinate for at least 30 minutes, or up to overnight for a deeper flavor.
- Cooking the Eggplant: Pan-frying, grilling, or roasting are all great methods for cooking marinated eggplant. Pan-frying provides a crispy exterior and tender interior, while grilling imparts a smoky flavor. Roasting brings out the natural sweetness of the eggplant. Adjust cooking times and temperatures according to the recipe and desired doneness.
- Serving Suggestions: Serve marinated eggplant as an appetizer, main course, or side dish. It pairs well with grilled meats, roasted vegetables, or fresh salads. Enjoy it hot, warm, or at room temperature.
Conclusion:
Italian marinated eggplant, also known as melanzane alla parmigiana, is a delectable dish that combines the smoky flavor of grilled eggplant with a flavorful marinade and a sprinkling of Parmesan cheese. This versatile dish can be served as an appetizer, main course, or side dish, and is sure to impress your taste buds. With its simple preparation and cooking methods, marinated eggplant is a must-try recipe for both eggplant lovers and those looking to explore new and exciting flavors. So, gather your ingredients, fire up the grill, and let's embark on a culinary journey to Italy!
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