Italian Marinated Eggplant Antipasto Popular Recipes

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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."

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
• 1/2 bunch fresh parsley, chopped
• 1/2 bunch fresh basil, chopped
• 6 leaves fresh sage, chopped
• 3 cloves garlic, minced
• 5 tablespoons white wine vinegar

Instructions :

Prep : 10M	Cook : 4M	Ready in : 8H50M

• Sprinkle eggplant slices with salt and layer on a plate. Set another plate on top as a weight and set aside for 30 minutes.
• 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.
• 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.
• Cover and marinate in the refrigerator 8 hours to overnight.

Notes :

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