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Italian Marinated Eggplant Antipasto

Rated as 5 out of 5 Stars

"Thin slices of eggplant are lightly fried, then marinated in a mixture of fresh herbs, garlic, olive oil, and white wine vinegar 8 hours or overnight. Well worth the wait! Delicious as part of an antipasti platter."
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8 h 50 m servings 182
Original recipe yields 4 servings


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  1. Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.
  2. 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.
  3. 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.
  4. Cover and marinate in the refrigerator 8 hours to overnight.

Nutrition Facts

Per Serving: 182 calories; 10.9 21 4.2 0 53 Full nutrition

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This was super simple to make and quick delicious. I didn’t have any sage so I added mint and hot peppers. Thank you for the recipe.

I have a lot of eggplant from my garden and was looking for ways to use it. I remembered a marinated eggplant from an Italian restaurant where I worked. This recipe is quite similar and so delic...

I will make it again, husband loved it.