Italian Marinated Eggplant Antipasto

Italian Marinated Eggplant Antipasto

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.

Preparation Time
10 mins
Cooking Time
10 mins
Total Time
20 mins
Calories
182 Calories

Recipe Instructions

Step 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.
Step 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.
Step 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.
Step 4
Cover and marinate in the refrigerator 8 hours to overnight.
Italian Marinated Eggplant Antipasto

Ingredients

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

Categories

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