EASY MARINATED EGGPLANT
Steps:
- Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides.
- Place the slices of eggplant into a large jar or sealable container.
- Mix all the marinade ingredients together, adjust seasoning as necessary and pour over the eggplant.
- Seal the jar or container and allow to marinade for at least 6 hours but up to 1-2 weeks in the fridge.
Nutrition Facts : Calories 124 kcal, Carbohydrate 18 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Sodium 471 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
MARINATED EGGPLANT
This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!
Provided by Graymare47 252632
Categories < 4 Hours
Time 1h5m
Yield 4-6 small jars
Number Of Ingredients 7
Steps:
- Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
- Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
- Pack into small Ball canning jars and process in a hot water bath for 5 minutes.
BALSAMIC GRILLED EGGPLANT
A mixture of olive oil, balsamic vinegar, and garlic makes for a very flavorful grilled eggplant. It's an easy recipe - mix the simple marinade, brush the eggplant, and grill.
Provided by Vered DeLeeuw
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat a grill or a grill pan, over medium-high heat. I like to use a dual-contact electric grill when making this recipe.
- Trim the eggplant edges and slice crosswise into 1/2-inch-thick rounds. You should get about 12 rounds out of a large eggplant.
- In a small bowl, whisk together the olive oil, vinegar, salt, pepper and garlic powder. Brush the eggplant rounds with the mixture, on both sides. Set aside any remaining sauce.
- Grill the eggplant slices until golden brown and fork-tender, about 5 minutes on each side. In my dual-contact electric grill, I grill 5 minutes on one side, then 2 minutes on the second side.
- Brush the eggplant slices with the remaining marinade and serve.
Nutrition Facts : Calories 120 kcal, Carbohydrate 11 g, Fat 9 g, SaturatedFat 1 g, Sodium 193 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
MARINATED GRILLED EGGPLANT
Simple prep plus simple ingredients equals great food! Serve warm as a side dish or with all your favorite burger fixings.
Provided by Carah
Categories Side Dish Vegetables Eggplant
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water.
- Place eggplant slices in a large dish; drizzle with fish sauce. Add basil, balsamic vinegar, and olive oil; stir to evenly coat. Marinate for about 15 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Remove eggplant from marinade and arrange on preheated grill; cook until tender, occasionally basting with marinade, about 5 minutes per side.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 12.5 g, Fat 7.1 g, Fiber 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 483.5 mg, Sugar 6.2 g
MARINATED EGGPLANT WITH GARLIC
This marinated eggplant, similar to an eggplant pickle, is bright and delicious, the perfect spread on fresh bread or crackers.
Provided by Molly Watson
Categories Condiment
Time 1h28m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Peel eggplant and cut into 3 x 1/2-inch rectangular sticks.
- To sweat the eggplants, toss the sticks with salt and place them in a colander over a bowl or sink. Let sit to drain for at least 4 hours, up to overnight. (If overnight, cover and keep the colander and bowl in the fridge.)
- Squeeze out as much of the remaining liquid from the eggplant sticks as possible by placing them in a clean kitchen towel and pressing vigorously over a bowl.
- In a medium saucepan, bring water and vinegar to a boil. Add eggplant and cook until tender, about 5 to 8 minutes.
- Drain eggplant in a colander, set a plate on top to weigh it down, and let drain for at least 4 hours, up to overnight. (Again, if overnight, cover and chill like you did when sweating the eggplant sticks.)
- Vigorously squeeze small handfuls of the eggplant with the help of a clean kitchen towel and remove as much liquid as possible.
- In a large bowl, toss eggplant with garlic, chile flakes, any herbs, if using, and 3/4 cup of the olive oil.
- Transfer eggplant to a 1-quart jar, add enough olive oil to cover the eggplant, cover with a lid, and chill overnight before serving. When ready to serve, bring to room temperature before serving; any leftover marinated eggplant will last up to one week refrigerated.
Nutrition Facts : Calories 812 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 6 g, Protein 2 g, SaturatedFat 11 g, Sodium 7084 mg, Sugar 7 g, Fat 82 g, ServingSize 1 quart (serves 4), UnsaturatedFat 0 g
GRILLED MARINATED EGGPLANT
Provided by Marco Canora
Categories Side Marinate Vegetarian Backyard BBQ Eggplant Summer Grill Grill/Barbecue Healthy Capers Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a first course or side dish
Number Of Ingredients 9
Steps:
- Finely chop the parsley with the capers and garlic. Add the oregano and peperoncini and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and reserve.
- Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
- Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
- Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
- Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
- Chef's notes:
- You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
- For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
MARINATED EGGPLANT WITH MINT
Yield Makes 4 to 6 side-dish servings
Number Of Ingredients 7
Steps:
- Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid. Pat dry.
- Whisk together vinegar, sugar, and remaining 1/4 teaspoon salt in a small bowl until sugar is dissolved. Stir in garlic and mint.
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant, about 8 slices at a time, until cooked through and pale golden, about 1 minute per side. Transfer eggplant as fried to paper towels to drain, then transfer to a large shallow dish, overlapping slices slightly. Spoon some of vinegar mint mixture over each batch. Marinate eggplant, covered and chilled, at least 8 hours.
OVERNIGHT MARINATED EGGPLANT
Steps:
- Halve the eggplants lengthwise. Slice into 1/4-inch slices.
- Arrange eggplants in a single layer on baking sheet (you will probably need 2-3 sheets). Drizzle with olive oil and sprinkle with a tiny bit of salt.
- Bake eggplant at 450'F for 20-30 minutes. Or, until soft.
- In a large bowl, whisk remaining ingredients together. Toss marinade with eggplant. Let refrigerate overnight.
Nutrition Facts : Calories 116 kcal, ServingSize 1 serving
HOPVINE'S MARINATED ROASTED EGGPLANT (AUBERGINE)
At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.
Provided by Julesong
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
- Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
- Combine remaining ingredients in a plastic airtight container.
- Add the eggplant pieces, cover, and shake well to coat.
- Chill in refrigerator for at least 1 hour.
- Preheat oven to 400 degrees F.
- Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
- Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
- You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
- Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.
Nutrition Facts : Calories 191.8, Fat 18.2, SaturatedFat 2.5, Sodium 149.3, Carbohydrate 7.6, Fiber 4.1, Sugar 3.3, Protein 1.3
MARINATED BABY EGGPLANT (AUBERGINE) PIZZA
This marinated eggplant is also wonderful on sandwiches. Eggplants soak up oil like sponges; try salting them before cooking to reduce the amount of oil needed. - from DeliciousLivingMag.com
Provided by Hamre Recipes
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together all marinade ingredients. Set aside.
- Thinly slice eggplant lengthwise. Sprinkle both cut sides of eggplant with salt. Allow eggplant to sit on a paper towel for 15 minutes, until paper towel is saturated. If desired, brush eggplant to remove excess salt.
- In a cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Cover bottom of pan with eggplant (do not stack) and fry until golden brown, 2-3 minutes per side. Set aside and fry any remaining eggplant. Add more olive oil if needed.
- Add eggplant to marinade. Let it sit for at least 30 minutes.
- Preheat oven to 400°. Brush pizza crusts with marinade. Layer eggplant on each crust. Brush with more marinade and top with cheese. Bake for 10 minutes until eggplant is hot and cheese is melted.
Nutrition Facts : Calories 617.2, Fat 48.8, SaturatedFat 6.8, Sodium 17.6, Carbohydrate 47.4, Fiber 28, Sugar 19.3, Protein 8.4
ITALIAN MARINATED EGGPLANT (AUBERGINE)
These are spicy little marinated eggplant strips that are great slipped into a sandwich, on the side of grilled meats or as an antipasto. Use equal amount vinegar to water. My grandmother used to make jars of this all the time.
Provided by ChefRed
Categories European
Time 13m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Peel eggplant.
- Cut the eggplants into thin long strips, like french fries.
- Place in a colander, sprinkle with the salt, and set a plate and a weight on top. Set the colander in a large bowl and set aside for at least 2 hours.
- Squeeze as much water as you can from eggplant.
- Place water and vinegar to boil.
- Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
- Drain in colander, set a plate and a weight on top. Set colander in a large bowl and set aside for at least 4 hours I do overnight.
- Squeeze any remaining liquid you can out of eggplant. Put eggplant in glass jar with fresh garlic cloves , fresh cut into big chunks hot peppers, fresh mint and good drizzle of olive oil. Shake up and refrigerate. Makes 1 quart. Enjoy!
MARINATED EGGPLANT SALAD
Yield Serves 4
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Cut eggplants on diagonal into 1/2-inch-thick slices. Brush slices lightly with olive oil. Grill or broil eggplant until golden brown on both sides, turning once, about 4 minutes. Cool eggplant slightly.
- Whisk 1/4 cup olive oil, vinegar and garlic to blend in small bowl. Layer eggplant in baking dish, seasoning eggplant with salt and pepper, drizzling with oil mixture and sprinkling with chopped basil between each layer. Let eggplant stand 1 to 2 hours at room temperature before serving.
MARINATED EGGPLANT SLICES
A Russian eggplant appetizer, served cold and marinated, for garlic lovers! Consider topping with toasted pine nuts and/or capers, Greek olives, and tomato for extra zing.
Provided by flying fingers
Time 3h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
- Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
- Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
- Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 8.8 g, Fat 18.3 g, Fiber 4.6 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 964.2 mg, Sugar 3.1 g
EGGPLANT WITH MARINATED FETA
What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
MARINATED EGGPLANT
Marinated Eggplant is a recipe packed with tons of flavor and loads of vegetables, perfect for a summer side dish. Gluten Free, Dairy Free, Vegan and Paleo Friendly
Provided by Amy
Number Of Ingredients 11
Steps:
- Place the eggplant slices on a paper towel. Sprinkle salt over both sides of eggplant and let sit for 30 minutes.
- (Eggplant will sweat) pat dry with towel.
- Preheat oven to 400°
- Drizzle 1/4 cup of extra virgin olive oil onto a baking sheet.
- Place sheet in oven for 5 minutes.
- Remove from oven and layer eggplant in hot oil , be careful of hot oil and do not overlap eggplant.
- Place in oven on top rack and bake for 8-10 minutes. Remove, flip eggplant and cook an additional 8-10 minutes or until eggplant is soft and starting to brown.
- Remove from oven and allow the eggplant to cool slightly.
- In a bowl stir together garlic, jalapeno, red pepper, capers, chopped parsley and 1/2 cup of olive oil.
- Place Eggplant slices in single layer in a rimmed serving dish slightly overlapping and season again with remaining 1/2 teaspoon of salt and pepper.
- Pour topping over eggplant slices, cover and let marinate in refrigerator for at least 6 hours.
MARINATED EGGPLANT
Provided by Gina Marie Miraglia Eriquez
Categories Garlic Appetizer Marinate Vegetarian Vinegar Eggplant Healthy Vegan Gourmet Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 (antipasto) servings with leftovers
Number Of Ingredients 7
Steps:
- Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
- Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
- Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
- Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.
More about "marinated eggplant food"
MARINATED EGGPLANT {EASY RECIPE} | MARCELLINA IN CUCINA
From marcellinaincucina.com
5/5 (6)Total Time 30 minsCategory AppetizerCalories 85 per serving
- Bring to boil a large pot of salted water and cook the eggplant for around 4-5 minutes. You will need to push the eggplant down with a spoon because the chunks will float as they cook.
- Add the onions, garlic and oregano and fry gently until softened and aromatic. Cook long and slow about 15 minutes.
ITALIAN-STYLE PICKLED EGGPLANT (MELANZANE SOTTO ACETO) RECIPE
From thespruceeats.com
4/5 (191)Total Time 3 hrs 31 minsCategory Appetizer, Side Dish, Snack, IngredientCalories 213 per serving
MARINATED EGGPLANT AND TOMATO SALAD WITH BUFFALO ...
From foodandwine.com
5/5 (1)Category SaladsServings 4-6Total Time 4 hrs 30 mins
- In a colander set over a large bowl, toss the eggplant slices with 1 1/2 teaspoons of salt. Let stand at room temperature for 1 hour, tossing occasionally.
- Meanwhile, in a large bowl, whisk the olive oil with the vinegar, lemon juice, garlic, basil sprigs, oregano and crushed red pepper; season lightly with salt and black pepper.
- Squeeze all of the water from the eggplants and pat dry. Chop into bite-size pieces. Add to the marinade and let stand for 3 hours, stirring occasionally.
- Add the tomatoes to the eggplant mixture and toss to coat; discard the basil sprigs and garlic. Transfer to a serving platter and top with the mozzarella and basil leaves.
MARINATED EGGPLANT WITH RICE VINEGAR, GINGER AND GARLIC ...
From foodandwine.com
Total Time 15 mins
- Arrange the eggplant slices in layers in a colander set over a bowl, sprinkling each layer with salt. Set another bowl or plate directly on top of the eggplant and weigh it down with some cans. Let the eggplant drain at room temperature for 12 hours or overnight.
- Remove the eggplant from the colander, discarding any liquid from the bowl. Rinse the eggplant under cold running water, then drain and pat dry with paper towels.
- Layer the eggplant slices in a medium glass or ceramic dish, sprinkling each layer with some of the vinegar and sesame oil, and scattering a few pieces of ginger and garlic between the layers. When the dish is full, add enough of the vegetable oil to cover the eggplant, pressing down on the eggplant to submerge it.
ITALIAN MARINATED EGGPLANT - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
5/5 (9)Total Time 1 hrCategory AppetizerCalories 136 per serving
- Slice the eggplant around 1/4 inch thickness, sprinkle with a little salt (only enough to season don't over do it) and set aside for 30 minutes until they have released some water. Rinse the eggplant slices and pat dry with a paper towel.
- Lightly brush the eggplant on each side with olive oil. Place on a hot griddle pan until soft ( you can do this using a normal frying pan too) set aside to cool slightly.
- To make the marinade, finely chop the garlic, mint and chili (seeds removed) add to 80ml of olive oil with the red wine vinegar and oregano, stir.
- When the eggplant has cooled add a layer of the eggplant slices on a serving plate or bowl. Drizzle over 1 tbsp of the marinade then continue until all the slice and marinade has been used up. If there is extra marinade left, pour it over the final layer.
PASTA WITH BURRATA RECIPE - SIMON LAMB - FOOD & WINE
From foodandwine.com
Servings 6Category Pasta + NoodlesAuthor Veronika KotlajicTotal Time 1 hr
- Heat a grill pan. Rub the eggplant with 1/4 cup of the olive oil and season with salt and pepper. Grill the eggplant over moderate heat, turning, until golden and tender, about 15 minutes. Transfer to a cutting board and let cool slightly. Cut into 3/4-inch pieces and transfer to a bowl. Add the lemon juice, vinegar and 1 teaspoon of the preserved lemon rind and mix well.
- In a small skillet, heat the remaining 2 tablespoons of oil. Add the garlic, oregano sprigs and chile de árbol and cook over moderately low heat, stirring, until the garlic is fragrant and starts to brown, 1 to 2 minutes. Add the mixture to the eggplant and toss to evenly coat.
- In a large saucepan of salted boiling water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
- Return the pasta and pasta water to the saucepan and add the eggplant and its marinade, the Calabrian chiles, the 1/2 cup of grated Romano and the remaining 1 teaspoon of preserved lemon rind. Season with salt and pepper and toss over moderately high heat until well combined and the pasta is saucy, about 2 minutes. Remove the pan from the heat and discard the oregano sprigs. Add the burrata, toss quickly and transfer to plates. Garnish with oregano leaves and chopped parsley and serve, passing grated Romano cheese at the table.
ORECCHIETTE WITH MARINATED EGGPLANT, BURRATA ... - FOOD & WINE
From foodandwine.com
4/5 Category Pasta + NoodlesServings 4Total Time 1 hr 30 mins
- Light a grill or preheat a grill pan. Brush the cut sides of the halved eggplants with olive oil and season with salt. Grill the eggplants cut side down over moderate heat until lightly charred, about 4 minutes. Turn and continue grilling until just browned and cooked through, about 2 minutes longer. Let cool. Dice the eggplants and transfer to a bowl. Pour the vinegar over the eggplant and toss well.
- In a small saucepan, combine the 1/4 cup plus 1 tablespoon of olive oil with the garlic, marjoram sprigs, crushed red pepper and 2 teaspoons of kosher salt. Bring the oil to a simmer, then pour it over the eggplant and toss. Let stand for 1 hour. Discard the marjoram sprigs.
- In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Add the eggplant to the pot and cook over moderate heat, stirring lightly, until hot, about 30 seconds. Add the orecchiette and the reserved cooking water and cook, tossing, for about 30 seconds. Remove the pot from the heat and stir in the pecorino and parsley.
MARINATED EGGPLANT WITH TAHINI | POPSUGAR FOOD
From popsugar.com
3.5/5 (21)Category Side Dishes, VegetablesAuthor Nicole PerryTotal Time 50 mins
- Preheat the oven to 425°F. Trim the stalk end off the eggplants, then cut each eggplant in half widthwise. Cut the fat lower pieces lengthwise in half and then cut each half into 3 wedges. Do the same with the thinner pieces, but cut each half into 2 wedges. You should end up 30 similar-size pieces with skin on their curved side.
- Place the eggplant pieces on a large baking sheet. Brush on all sides with plenty of olive oil and season generously with salt and pepper. Roast the eggplant for 15 to 18 minutes, until they are golden brown and totally soft inside.
- Meanwhile make the marinade by whisking together the jalapeño, herbs, 3 tablespoons lemon juice, 4 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium mixing bowl until smooth. Add a crushed garlic clove.
- As soon as the eggplants come out of the oven, add them to the marinade, gently tossing to coat completely. Leave them to marinade at room temperature for at least 2 hours before serving. You can store them in the fridge for up to 2 days at this stage, but make sure you don't serve the eggplant cold; if refrigerating take them out of the fridge for at least 1 hour before serving.
GARLICKY MARINATED EGGPLANT - FOOD & WINE
From foodandwine.com
Servings 6
- Sprinkle the eggplants on both sides with 1 tablespoon of kosher salt. Arrange the slices on a wire rack set over a rimmed baking sheet and let stand for 30 minutes.
- Blot the eggplant slices with paper towels. In a large nonstick skillet, heat 2 tablespoons of the pure olive oil until shimmering. Add 4 or 5 slices of eggplant and cook over high heat, turning occasionally, until tender and well browned, about 6 minutes. Transfer the eggplant to a wire rack lined with paper towels and blot off any excess oil. Repeat with the remaining eggplant slices and pure olive oil.
- In a bowl, combine the garlic, mint, oregano and a pinch of salt. Arrange 4 eggplant slices in a layer in a small ceramic or glass dish. Sprinkle with 1 teaspoon of the herb mixture, then drizzle with 1 teaspoon of the extra-virgin olive oil. Repeat with the remaining eggplant, herbs and oil. Press a sheet of plastic directly on the eggplant; let stand at room temperature for at least 2 hours or refrigerate for up to 2 days. Bring to room temperature before serving.
MARINATED EGGPLANT - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (4)Category Appetizer, Side DishCuisine Central AsianCalories 108 per serving
- Preheat a large skillet over medium heat. Add 1 tablespoon of olive oil. Place about 1/3 of sliced eggplant on the skillet in one layer and cook over medium heat for about 6 minutes, until golden brown. Flip on the other side and continue cooking for another 6 minutes. As eggplant really soak in oil when they are cooking, add about 1 teaspoon of olive oil when flipping. Transfer to a platter lined with paper towel to remove excess oil and cool down. Repeat this step until all eggplant slices are cooked (2 large eggplant are usually cooked in 2-3 batches, depending on the size of the skillet you are using).
- Grab a container with a tight lid, spread a pinch or two of pressed garlic on the bottom and sprinkle some chopped dill and parsley.
SPANISH MARINATED EGGPLANT AND PEPPERS - FOOD AND JOURNEYS
From foodandjourneys.net
Category AppetizerCalories 179 per serving
- Place eggplants and peppers on a baking sheet. Pour and rub 2 tbsp of extra virgin olive oil on each vegetable.
- Once the oven is ready, place baking sheet in the middle of the oven. After 15 minutes, turn both peppers and eggplants to the other side – to avoid burning one side.
- Once the flesh of the pepper is wrinkled (or charred), take them out of the oven and place in a bowl. Cover bowl with plastic wrap and set aside.
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MARINATED EGGPLANT RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Category Sides And VegetablesTotal Time 50 minsEstimated Reading Time 50 secs
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