Spicy Italian Marinated Eggplant Strips
Dive into this traditional Italian delight, featuring spicy marinated eggplant strips that bring a burst of flavor to any dish. These piquant morsels are perfect for enhancing sandwiches, complementing grilled dishes, or serving as a savory antipasto. Rooted in Italian culinary tradition, this recipe has been cherished through generations, ensuring a rich and authentic taste with every bite.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
eggplant
1 lb (peeled and sliced into thin, long strips)
white vinegar
1/2 cup (combined with water for boiling)
water
1/2 cup (combined with vinegar for boiling)
salt
1/4 teaspoon (sprinkled over eggplant strips)
garlic cloves
6 (whole)
dried oregano or fresh parsley
to taste (sprinkled over eggplant in jar)
fresh hot pepper
to taste (cut into big chunks)
olive oil
as needed (drizzled over ingredients in jar)
Instructions
1
Peel the eggplant and slice it into thin, long strips resembling french fries.
2
In a colander, arrange the eggplant strips in layers, sprinkling each layer with salt. Place a plate and a weight on top to press the eggplant, allowing liquids to drain into a large bowl placed underneath.
3
Leave the eggplant to drain for a minimum of 2 hours to remove excess moisture.
4
Remove the eggplant and squeeze out as much remaining water as possible using a clean kitchen towel.
5
Combine the water and white vinegar in a saucepan and bring to a boil.
6
Once the mixture is boiling, add the eggplant strips and blanch them for exactly 3 minutes. Do not overcook to maintain their firm texture.
7
Drain the eggplant using the colander. Place a plate and a weight on top again to press out excess liquid. Allow to sit for at least 4 hours, preferably overnight, for optimal drying.
8
After draining, squeeze out any residual liquid from the eggplant. Place the strips into a clean, sterilized glass jar.
9
Add whole garlic cloves, chopped fresh hot pepper, and sprinkle with dried oregano or fresh parsley over the jarred eggplant.
10
Drizzle enough olive oil into the jar to coat the ingredients, then seal the jar and shake gently to mix everything evenly.
11
Refrigerate the jar for at least 24 hours to allow flavors to develop. Enjoy as an accompaniment to your favorite dishes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Italian Marinated Eggplant Strips?
They are a traditional Italian antipasto featuring eggplant strips marinated in olive oil, vinegar, garlic, and hot peppers.
How should I cut the eggplant for this recipe?
The eggplant should be peeled and sliced into thin, long strips that resemble french fries.
Why is it necessary to salt the eggplant?
Salting helps to draw out excess moisture and bitterness from the eggplant before cooking and marinating.
How long should the eggplant drain after salting?
The eggplant should be left to drain for a minimum of 2 hours under a weighted plate.
What is the best way to remove residual water after the first drain?
Squeeze out as much remaining water as possible using a clean kitchen towel.
What liquids are used to blanch the eggplant?
A mixture of 1/2 cup water and 1/2 cup white vinegar is brought to a boil for blanching.
How long should I boil the eggplant strips?
The strips should be blanched for exactly 3 minutes to maintain their firm texture.
What happens if I overcook the eggplant during blanching?
Overcooking will cause the eggplant to lose its firm texture and become too soft.
What is the second draining process?
After blanching, drain the eggplant and press it with a weight for at least 4 hours, or preferably overnight.
What type of jar should I use for storage?
You should use a clean, sterilized glass jar to ensure the eggplant stays fresh and safe to eat.
Do I need to mince the garlic cloves?
No, the recipe calls for whole garlic cloves to be added to the jar.
What herbs are recommended for seasoning?
You can use either dried oregano or fresh parsley according to your preference.
How should the hot peppers be prepared?
The fresh hot peppers should be chopped into big chunks before being added to the jar.
What kind of oil is used for the marinade?
Olive oil is used to coat the ingredients and preserve the eggplant.
How long must the eggplant marinate before eating?
The jar should be refrigerated for at least 24 hours to allow the flavors to develop fully.
Is this marinated eggplant recipe vegan?
Yes, this recipe is vegan as it contains only plant-based ingredients.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly dish.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What can I serve with these eggplant strips?
They are perfect for sandwiches, grilled dishes, or as a savory antipasto.
Why is a weight placed on the eggplant?
The weight helps to press out as much liquid as possible, which is essential for the marinating process.
What type of vinegar is used?
White vinegar is used for blanching the eggplant strips.
How much eggplant do I need?
You will need 1 lb of eggplant for this recipe.
Do I need to shake the jar?
Yes, after sealing the jar, shake it gently to ensure all ingredients are mixed evenly with the olive oil.
What is the origin of this recipe?
This is a traditional Italian recipe that has been cherished through generations.
How much salt is required?
The recipe uses 1/4 teaspoon of salt for the initial draining phase.
Can I use fresh oregano?
The recipe suggests dried oregano, but you can use fresh parsley as an alternative.
What should I do after the final draining?
Squeeze out any residual liquid one last time before placing the strips into the jar.
Is the eggplant peeled?
Yes, the eggplant should be peeled before being sliced into strips.
Can I eat the eggplant immediately after making it?
It is recommended to wait at least 24 hours for the best flavor, though it is technically cooked after blanching.
How is the hot pepper prepared in the jar?
It is chopped into big chunks and distributed throughout the eggplant strips.