Italian Marinated Eggplant

"Easy, flavorful and genuine - I made it for an Italian lunch party and it was a hit ! From 365 Easy Italian Recipes by Rick Marzullo O'Connell, a great Italian cookbook. NOTE : the servings are for people as an antipasto , not as a main course."
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Ready In:
24hrs 15mins




  • Place eggplant in a colander and sprinkle with salt. Place a plate with a weight on top ( like two 1 -pound cans ) and leave to drain for 1 hour. Pat eggplant dry with paper towels.
  • Preheat broiler. Brush a baking sheet with 1 tablespoon olive oil. Place half the eggplant on baking sheet and toss to coat with. Broil 3 inches from heat for 2 minutes.
  • Turn eggplant and broil 2 to 3 minutes more, until it begins to turn golden brown. Remove eggplant to a large platter. Repeat with another tablespoon olive oil and remaining eggplant.
  • Add garlic, mint, basil, parsley and pepper to eggplant. Toss to mix. Add remaining olive oil , toss again.
  • You can cover the bowl with plastic wrap, or ( to save space, like I did before 12 hungry people came over and we has one titchy fridge ) don't use the bowl in the step above and just use a ziploc bag for tossing and storing.
  • Marinate in fridge for a whole day. Serve at room temperature.

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RECIPE SUBMITTED BY Me at Christmas , eyeing the mince pies , muaharhar. I'm sixteen years old and love to cook. Seriosuly , I always bug my mum when she's coming home - " Can I boil an egg ? Do you want me to put on the pasta ? " etc - and I have little tradition where I cook a complete dinner once a fortnight. Thats' generally what I review recipes for as I don't get a chance to cook the rest of the time :( Since I live in Hong Kong, I don't have access to a lot of the stuff most Recipezaar-ers in the US do , so I spend a lot of time filtering out refrigerated buttermilk biscuits , frozen pie shells, pastry flour and all those instant mixes >< Its' not just that I live in Hong Kong though , my pantry (physically impossible in a two-bedroom flat, but there in mind and spirit) is small. What I always have in the kitchen : plain flour, self-raising flour, sugar, cocoa, pasta, canned beans, canned tomatoes, fresh tomatoes, garlic, onion, some kind of cheese, low-fat yogurt, low-fat milk, water, frozen berries, muesli. I guess a love of food is born in as I'm half-Italian. I go to Sicily every summer and its so different from here - there is this ...respect for food. I LOVE IT The other half of me has an ex-baking grandma ( she stopped after she had no-one to fatten up ) and I think I got a bit of that too , I absolutely ADORE making cakes, cookies,muffins but I hate having them around the house . I mulled over the idea of selling my baked stuff but in the end decided I'd probably get arrested for hawking and no-one would know what I was doing anyway. My rating system - ***** Perfect. this is for whatever the recipe claims to be, i.e. if a recipe a simple,quick, economic stew I won't give it *** for not being finicky or delicate. These are often foolproof, too :) **** Almost perfect, but there was something missing. *** All right . Not a bad recipe, but I didn't like it. ** Not enjoyable, but with some spark or facet with merit. * Godawful. SORRY ! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket"></a> <img src="" border="0" alt="Photobucket">
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