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Marinated Eggplant in Oil

Marinated eggplant can work wonders on an antipasto table or as the filling to a great sandwich or bruschetta.

4

to 6 cups red wine vinegar

2

medium

size firm eggplant, end and stem trimmed and discarded, and cut in 1/4-inch rounds

Dell'Orto, Extra Virgin Olive Oil

Whole, peppercorns

Sea, salt

Fresh, mint or basil

1

Fill a non-reactive pot with vinegar. Add the eggplant slices. Bring the vinegar to a boil. Lower the heat and cook the eggplant for 2 minutes. Remove the eggplant slices to paper towel-lined platter with a slotted spoon.

2

Fill sterilized jars with layers of eggplant, mint or basil; add salt and peppercorns to taste. Cover jars completely with olive oil, making sure the eggplant is submerged. Cap and refrigerate for 6 weeks. Bring to room temperature to serve.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (0 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2.01

Calories From Fat (11%)

0.22

% Daily Value

Total Fat 0.03g

<1%

Saturated Fat 0.01g

<1%

Cholesterol 0mg

0%

Sodium 0.16mg

<1%

Potassium 10.63mg

<1%

Total Carbohydrates 0.51g

<1%

Fiber 0.2g

<1%

Sugar 0.01g

 

Protein 0.08g

<1%

Tips

Makes 2 to 3 pint jars.