Ingredients for Eggplant Antepasto
- 1 large eggplant (about 2 pounds), sliced into 1-inch thick rounds
- Onion
- Red Pepper
- Pitted Black Olives
- Garlic Cloves
- 1/2 cup extra virgin olive oil
- Balsamic Vinegar
- 1 teaspoon salt (or to taste)
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How to Make Eggplant Antepasto
- Preheat oven to 400°F (200°C).
- Cut the eggplant into 1-inch thick slices.
- Salt the eggplant slices generously and place them on a wire rack set over a baking sheet. Let them sit for 30 minutes to draw out excess moisture.
- Pat the eggplant slices dry with paper towels.
- In a large bowl, whisk together olive oil, red wine vinegar, garlic, oregano, basil, salt, and pepper.
- Arrange the eggplant slices in a single layer in a baking dish.
- Pour the marinade over the eggplant, ensuring all slices are coated.
- Bake for 45 minutes, flipping halfway through, until the eggplant is tender and slightly browned.
- Let the eggplant cool completely before transferring it to an airtight container.
- Refrigerate for at least one week, allowing the flavors to meld and deepen. The longer it sits, the better it tastes!
- Serve chilled with pita chips or toasted crusty bread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
6g
Fat
4g
Carbs
1g
