Friday, August 10, 2007

Eggplant antipasto

I could not believe the beautiful color of this eggplant antepasto. The secret is probably because the eggplant is peeled and then baked in the microwave. A recipe that is ready in just a few minutes! Antipasto is the italian equivalent of hors d’Ĺ“uvre, also known as appetizers, meaning "before the meal" or before the main course is served.

Eggplant antipasto
10 oz/300 g eggplant peeled and cubed
1/2 cup golden raisins
1/2 cup wine vinegar (I used rice vinegar)
1 cup extra virgin olive oil
2 red bell peppers chopped
1 onion chopped
3 tablespoons torn fresh basil leaves
1 cup chopped walnuts (optional)
1 cup sliced black olives (I did not use)
4 large garlic cloves, sliced

Combine all ingredients in a glass casserole. Place it in the center of the microwave and cook it covered on high for 12-15 minutes. Either serve immediately or cool at room temperature and serve with crackers, crostini, italian bread, cheese eclair, etc.

To slice the garlic for this recipe I used this garlic slicer that I got a while ago and has been very useful in our kitchen. Besides slicing garlic, I use it to slice mushrooms, softer nuts and some other vegetables when cooking.

Recipe adapted from Eliana's kitchen.


East Meets West Kitchen said...

It IS a beautiful color. And I like your the uniform garlic slices from your garlic slicer. :)

Thistlemoon said...

Looks lovely! I love eggplant and garlic, so this is an easy combination to sell me on!

Patricia Scarpin said...

Cris, I want to try that recipe, too! And soon!

JANET said...

Thanks for stopping by Catfish Bytes. The eggplant recipe looks good...a different way to dress it up!

TBC said...

Looks good! I am nota big fan of eggplant but I like what you have done with it. I like your garlic slicer.

Anonymous said...

Oh - this looks so easy and really delicious! Mmmmm!

Cris said...

This is really a quick recipe, and you can also use unpeeled eggplant, and it will look more a caponata. Thank you all for visiting!