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Eggplant Antipasta

Ingredients

  • 3-4 small eggplants
  • olive oil for sauteing

Marinade

  • 1/2 cup olive oil
  • 2 tsp balsamic vinegar
  • 1/2 lemon, juice of
  • 4 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp sumac
  • 1 tbsp Tabasco sauce
  • fresh basil, chopped fine
  • sea salt to taste
  • cracked black pepper to taste

Instructions

  1. Slice the eggplant into 1/4 inch (or less) rounds.

  2. Salt rounds and rest for 30 minutes. Rinse and pat dry.

  3. Saute the rounds in a little olive oil until golden brown. Cool.

  4. Mix marinade ingredients together.

  5. Pour marinade over eggplant rounds. Toss to cover.

  6. Chill for a minimum of two hours. Enjoy!