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.
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 delicious! I made it with sage the first time but am not a huge fan of sage so second time around I used mint. It was wonderful! I've made it several times since and always play around with the seasonings. I took some as an appetizer for a dinner at my stepmom's house. She asked for the recipe!
Read MoreIt took a higher heat and more oil than was called for in the recipe to get the browning on the eggplant. Tastes good.
Read MoreI 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 delicious! I made it with sage the first time but am not a huge fan of sage so second time around I used mint. It was wonderful! I've made it several times since and always play around with the seasonings. I took some as an appetizer for a dinner at my stepmom's house. She asked for the recipe!
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.
It took a higher heat and more oil than was called for in the recipe to get the browning on the eggplant. Tastes good.
