- 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
- 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.
05/23/2019
recipepes.com
talian marinated eggplant antipasto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
