Marinated Eggplant
65 mins (prep 60, cooking 5)
7 ingredients
4-6 servings
This recipe came from a Italian lady, who gave her daughter the directions and ingredients in ITALIAN! The daughter translated it into English. My father and I then worked on coming up with the proper amounts. My father had a wonderful sense of humor and recommended that you should "press the liquid out of the eggplant by running over it in the driveay, with a Lincoln Continental." For those of you that don't have access to a Lincoln Continental, I recommend putting the eggplant in a colander, placing a plate over the top of it and adding heavy weights to press the liquid out!! This is an elegant way to eat eggplant and makes a great appetizer!!

Categories:  easy , 3-steps-or-less , <-4-hours , appetizer , time-to-make ,
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Serving Size (398.34 g)
Servings 4
Amount per Serving
Calories 1116.49 Calories from Fat 1068.57
% Daily Value *
Total Fat 118.73g 730.63%
Saturated Fat 16.42g 328.31%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1464.51mg 244.09%
Total Carbohydrate 14.7g 19.59%
Dietary Fiber 6.88 g 110.12%
Sugars 8.04 g %
Protein 2.48g 19.83%
Vitamin A 52.5IU% Vitamin C 6.38mg%
Calcium 31.94mg% Iron 1.46mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crushed red pepper flakes, dried oregano