Italian Marinated Eggplant Antipasto recipe

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Ingredients

4 small eggplant, thinly sliced
salt and freshly ground black pepper to taste
3 tablespoons extra-virgin olive oil, divided, or more if needed
½ bunch fresh parsley, chopped
½ bunch fresh basil, chopped
6 leaves fresh sage, chopped
3 cloves garlic, minced
5 tablespoons white wine vinegar

Nutrition Info

182.3 calories
carbohydrate: 21 g
cholesterol: : -
fat: 10.9 g
fiber: 11.9 g
protein: 4.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 52.6 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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