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Photo of Italian Marinated Eggplant Antipasto by Rita

Italian Marinated Eggplant Antipasto

14 made it | 2 reviews | 1 photos

Recipe by: Rita

"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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Directions

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

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Nutrition Facts

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

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Reviews

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gartenfee
- 1
- 20

7/20/2018

delicious!

Buckwheat Queen
- 1k
- 2k

7/19/2018

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.

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