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

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

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.