Italian Marinated Eggplant Antipasto recipe
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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 ½ bunch fresh parsley, chopped ½ bunch fresh basil, chopped 6 leaves fresh sage, chopped 3 cloves garlic, minced 5 tablespoons white wine vinegar
Nutrition Info
- 182.3 caloriescarbohydrate: 21 gcholesterol: : -fat: 10.9 gfiber: 11.9 gprotein: 4.2 gsaturatedFat: 1.5 gservingSize: -sodium: 52.6 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Italian Marinated Eggplant Antipasto
Directions
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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.