Italian Marinated Eggplant (Antipasto)

For those who have been following my blog for a while will know that one of my favourite vegetables to cook with is eggplant. This recipe for marinated eggplant has been added to my list.


Eggplant is very versatile and absorbs flavours really well. Here you have spicy and garlicy flavours mingling together in a marinade of olive oil and white wine vinegar. This can be served as an antipasto along with cheeses, cold cuts, olives and other marinated dishes. My favourite way of eating this is on a slice of crusty Italian bread.


If you plan on serving this immediately, then the 1/4 cup of olive oil is sufficient. However, if you decide to preserve it in jars, then more oil is needed. A tip that my dad gave me is to always keep the marinated eggplant covered with extra olive oil. This will help prevent mold from growing and it will last longer.


Italian Marinated Eggplant (Antipasto)
(adapted from www.food.com, recipe #417907 - originally written by an Italian woman)


1 lb (450-500 grams) eggplant(s)
1/4 cup (60 ml) olive oil (or more to top off jar)
1/3 cup (80 ml) white wine vinegar
1 fresh or dried long chili, finely chopped (or to taste)
1/2 tsp salt
2 garlic cloves, minced (or to taste)
1 tsp dried oregano

1. Wash and pare eggplant(s). Slice into 1/2-inch (1 cm) thick slices, and then cut again into 1/2-inch (1 cm) strips. 

2. Drop strips into a pan of boiling water. When the water returns to a boil, remove pan from heat and let stand for 15 minutes. The strips will become translucent and sink to the bottom.


3. Drain in colandar and place a small plate on top of eggplant, adding a heavy weight (such as a gallon jug of water). Let it drain for at least an hour.

4. In a medium bowl, stir together the rest of the ingredients to make the marinade, and then add the eggplant, stirring gently.

5. Pack into 2 small jars or 1 pint jar and twist the lid(s) on tightly. Process in a hot water bath for 5 minutes (I boiled mine for 5 minutes instead). Keep refrigerated after opening.

Happy marinating!