Serving
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Marinated Eggplant Appetizer
Italy
  -   Melanzane in agrodolce
Serves
Effort:
Sched:
DoAhead:  
6 app  
**
2 hr  
Best
This popular appetizer is easy to make. The eggplants can be picked up by the stem end and eaten whole, though finicky eaters may wish to scrape the flesh from the skins. If you can, make this a day ahead and refrigerate to allow flavors to blend. Return to room temperature or a little warmer before serving.



1-3/4
ar
------
1/2
3
1-1/2
3
1/4
2
1
1/2
1/3
1/4
------
#

---
c
T
T

c
T
t
t
t
t
---
Indian Eggplant (1)
Olive Oil ExtV
-- Dressing
Olive Oil ExtV
Lemon Juice
Balsamic Vinegar
Cloves
Pine Nuts
Raisins
Sugar
Chili Flake
Salt
Pepper
--------------
Make   -   (2 hours or more - 20min work)
  1. Slice EGPLANTS in half lengthwise. Tumble with Olive Oil to just coat.
  2. Place Eggplants in broiler cut side up. Broil until you see some blackening, then turn over. They are done when lightly blackened.
  3. Mix all Dressing items in a small sauce pan. Heat until very warm but well away from boiling. Pour over Eggplant and tumble well. Let cool, tumbling a few more times.
  4. Let marinate another hour to overnight (refrigerated) as time allows.
  5. Serve cool or warm, but not chilled.
NOTES:
  1. Indian Eggplants: Select ones that are about 2-7/8 by 1-7/8 inches (about 12 in all). These are easily available here in Los Angeles, but if you can't get them where you are, use long thin eggplants and cut in suitable lengths. For details see our Eggplants page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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