Savory Marinated Eggplant Antipasto
This delightful recipe for Savory Marinated Eggplant Antipasto is a cherished family heirloom, passed down from an Italian matriarch to her daughter. It beautifully captures the essence of traditional Italian flavors, combining tender eggplants marinated in a fragrant blend of olive oil, red wine vinegar, and aromatic spices. The humor of my father shines through in this recipe, as he suggested using a Lincoln Continental to press the liquid out of the eggplant! While a car may not be practical, the method we devised—a colander and weights—proves equally effective. This dish serves as a stunning appetizer or an elegant addition to any antipasto platter, sure to impress your guests with its robust flavor and beautiful presentation.
N/A
Servings
333
Calories
7
Ingredients
Ingredients
Eggplants
2 lbs (washed and sliced into 1/2-inch strips)
Olive Oil
2 cups (extra virgin recommended)
Red Wine Vinegar
3/4 cup (for marinating)
Crushed Red Pepper Flakes
3 tablespoons (for added spice)
Garlic Cloves
5 (minced)
Salt
2 1/2 teaspoons (to taste)
Dried Oregano
2 1/2 teaspoons (dried herbs)
Instructions
1
Begin by washing the eggplants, then pare the skin if desired. Slice the eggplants into 1/2-inch thick rounds, then cut those slices into 1/2-inch strips.
2
Bring a large pot of water to a boil and add the sliced eggplant. Once the water returns to a boil, remove the pot from heat and allow it to sit for 15 minutes.
3
Carefully drain the eggplant in a colander. To effectively remove excess liquid, place a small plate on top of the eggplant and weigh it down with a heavy object, such as a gallon jug of water. Let it drain for at least an hour.
4
In a large bowl, combine the drained eggplant with minced garlic, crushed red pepper flakes, salt, dried oregano, red wine vinegar, and olive oil. Gently mix the ingredients until the eggplant is well-coated.
5
Pack the marinated eggplant mixture into small Ball canning jars, ensuring there are no air pockets. Process the jars in a hot water bath for 5 minutes to create a vacuum seal.
Nutrition Information
30g
Fat
7.5g
Carbs
4.17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Marinated Eggplant Antipasto?
It is a traditional Italian dish featuring tender eggplant marinated in a fragrant blend of olive oil, red wine vinegar, and aromatic spices.
What is the origin of this recipe?
This recipe is a cherished family heirloom passed down from an Italian matriarch to her daughter.
How should I prepare the eggplant before cooking?
Wash the eggplants, optionally pare the skin, slice into 1/2-inch thick rounds, and then cut those rounds into 1/2-inch strips.
How is the eggplant initially cooked?
The sliced eggplant is added to boiling water, which is then removed from heat and allowed to sit for 15 minutes.
How do I remove excess liquid from the eggplant?
Place the eggplant in a colander, put a small plate on top, and weigh it down with a heavy object like a gallon jug of water.
How long should the eggplant be pressed and drained?
The eggplant should be allowed to drain under weight for at least one hour.
What ingredients are used for the marinade?
The marinade consists of minced garlic, crushed red pepper flakes, salt, dried oregano, red wine vinegar, and olive oil.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for the best flavor in this antipasto.
How much eggplant does this recipe require?
This recipe requires 2 lbs of eggplant.
How much garlic is used in the recipe?
The recipe calls for 5 minced garlic cloves.
Is this eggplant antipasto spicy?
Yes, it contains 3 tablespoons of crushed red pepper flakes to provide a robust spice level.
How do I store the finished antipasto?
Pack the mixture into small Ball canning jars, ensuring there are no air pockets, and seal them.
Do I need to process the jars in a water bath?
Yes, process the jars in a hot water bath for 5 minutes to create a vacuum seal.
What are the nutritional values for this dish?
Each serving contains approximately 333 calories, 30g of fat, 7.5g of carbohydrates, and 4.17g of protein.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian and consists of vegetable and plant-based ingredients.
Can I use fresh herbs instead of dried?
The recipe specifically calls for 2 1/2 teaspoons of dried oregano.
What kind of vinegar should I use?
You should use 3/4 cup of red wine vinegar for the marinating process.
How do I ensure there are no air pockets in the jars?
Carefully pack the eggplant mixture tightly into the canning jars before sealing.
How can this dish be served?
It serves as a stunning appetizer or an elegant addition to any antipasto platter.
How much salt is needed?
The recipe requires 2 1/2 teaspoons of salt, or more to taste.
Does the eggplant need to be peeled?
Paring the skin is optional; you can choose to leave it on or remove it based on your preference.
What is the primary fat source in this recipe?
The primary fat source is 2 cups of olive oil used for the marinade.
Is this recipe considered Mediterranean?
Yes, it is tagged as mediterranean and uses traditional regional ingredients like olive oil, garlic, and eggplant.
How many ingredients are in this recipe?
There are 7 main ingredients: eggplant, olive oil, red wine vinegar, red pepper flakes, garlic, salt, and oregano.
What is the humor mentioned in the recipe description?
The author's father humorously suggested using a Lincoln Continental car to press the liquid out of the eggplant.
How long do you boil the eggplant?
You bring the water to a boil with the eggplant, then immediately remove it from the heat and let it sit for 15 minutes.
What type of jars are used for canning?
The recipe suggests using small Ball canning jars.
How many carbohydrates are in a serving?
There are 7.5g of carbohydrates per serving.
What is the protein content?
The dish contains 4.17g of protein per serving.
Can this be eaten immediately?
While it can be mixed and served, the recipe involves a canning process for preservation and flavor development.