Roasted Marinated Eggplant Appetizer Recipes

Steps:

• Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
• Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
• Combine remaining ingredients in a plastic airtight container.
• Add the eggplant pieces, cover, and shake well to coat.
• Chill in refrigerator for at least 1 hour.
• Preheat oven to 400 degrees F.
• Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
• Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
• You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
• Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

Steps:

• Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
• Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
• Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
• Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.

Steps:

• Wash and pare the eggplant. Slice 1/2" thick, then cut the slices into 1/2" strips. Drop strips into a pan of boiling water. When the water returns to a boil, remove the pan from the heat and let stand for 15 minutes. Drain into a colandar and and place a small plate on top of the eggplant, adding a heavy weight, such as a gallon jug of water. Let it drain for at least an hour.
• Put the eggplant in a bowl and add garlic, red pepper, salt, oregano, vinegar and olive oil. Stir gently but, well.
• Pack into small Ball canning jars and process in a hot water bath for 5 minutes.