Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Italian Marinated Eggplant (Aubergine) Recipe
    Lost? Site Map

    Italian Marinated Eggplant (Aubergine)

    Italian Marinated Eggplant (Aubergine). Photo by joe.sicily

    1/1 Photo of Italian Marinated Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    ChefRed's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Peel eggplant.
    2. 2
      Cut the eggplants into thin long strips, like french fries.
    3. 3
      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.
    4. 4
      Squeeze as much water as you can from eggplant.
    5. 5
      Place water and vinegar to boil.
    6. 6
      Place eggplant in boiling water for 3 minutes only. Don't over cook or will be mushy.
    7. 7
      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.
    8. 8
      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!

    Ratings & Reviews:

    • on August 11, 2013


      This was a treat in our household growing up in Brooklyn. The best were made by our neighbor Antoinette who added large hot peppers to the mixture and was also wonderful to add to a salad or in a salami sandwich. Great memories!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 17, 2006


      Wonderful, brings back memories. My grandmother made this often for us with homegrown eggplant. I left out the mint put in oregano and a little more olive oil. Makes a great topper for a sandwich or wonderful in an antipasto try. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Marinated Eggplant (Aubergine)

    Serving Size: 1 (126 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 26.8
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 100.5 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 2.6 g
    Sugars 1.8 g
    Protein 0.9 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes