ITALIAN MARINATED EGGPLANT ANTIPASTO RECIPE - (3.9/5)
Provided by รก-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.
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Aabaha Pess
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge, and this was the perfect way to use it up.
Natalee Spencer
[email protected]I'm not a big fan of eggplant, but I tried this recipe and was pleasantly surprised. It was really good!
Salha Faraj
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved it!
Iftikhar Malana
[email protected]I'm a vegetarian, so I omitted the cheese from this recipe. It was still delicious!
promo Mike
[email protected]I'm allergic to eggplant, so I made this recipe with zucchini instead. It turned out great!
Joshua Mwanaharakati
[email protected]This recipe is a little too bland for my taste. I think I'll add some more spices next time.
Whitney Duncan
[email protected]I followed the recipe exactly, but my eggplant didn't turn out as tender as I would have liked. I think I'll try cooking it for a little longer next time.
Kristen Offspring
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I highly recommend it.
Aqbal Khan
[email protected]I love the combination of flavors in this dish. The sweetness of the eggplant, the tanginess of the marinade, and the creaminess of the cheese are all perfect together.
tracy malton
[email protected]I've made this recipe several times, and it always turns out great. It's a great appetizer or side dish.
Jumma
[email protected]This recipe is a great way to use up leftover eggplant. I had some grilled eggplant in the fridge, and this was the perfect way to use it up.
Sanwal Yaar
[email protected]I'm not a huge fan of eggplant, but this dish changed my mind. The marinade really brings out the flavor of the eggplant, and the texture is perfect.
Giant mean
[email protected]This eggplant antipasto was a hit at my last party! The flavors were incredible, and it was so easy to make. I'll definitely be making this again.