Recipes

Marinated Eggplant

Mar 8, 2018

Ingredients

  • 1 eggplant, long/slender, medium-sized slices
  • ½ tsp. salt
  • 1 filet anchovy, finely chopped
  • 2T olive oil (for sauteeing)
  • 3T olive oil (for marinade)
  • 2T balsamic vinegar
  • 2 T parsley
  • Pepper, to taste (optional)

Directions

  1. For the eggplant you can salt the eggplant on both sides for 20-30 minutes to draw out the water; then pat dry with a paper towel prior to sautéing). Sauté eggplant until light to medium brown. Put into a shallow bowl.
  2. Blend/whisk the chopped anchovy, olive oil, balsamic vinegar, and parsley. Pourover eggplant. Turn every so often to marinade all the eggplant for 4 hours. Serve at room temperature or refrigerate. Serves 6.

Per serving:

  • Calories: 129
  • Protein: 1 gm
  • Calcium: 13 mg
  • Phosphorus: 25 mg
  • Potassium: 226 mg
  • Sodium: 22 mg
Categories: Recipes