The antipasto is a traditional dish of Italian cuisine that is characterized by being cold. In general, it is often prepared with lungs and vegetables, however, there are more and more vegetarian options that only include vegetables and/or legumes. This is the case of the orenjen antipasto that we share below, also known as eggplant caponata. Without doubt, this is an excellent way to take advantage of eggplants, especially when we see that they are about to wilt. In addition, with this same recipe we can make preservations that we can keep for months in the pantry. For all this, if you love this food and want to try this recipe, keep reading to learn from the hand of recipes how to make oven eggplant antipasto, pepper, onion and other ingredients. The combination of flavors that this Italian recipe offers is incredible.
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make eggplant antipasto: |
| 2 medium eggplants 1 red pepper 1 white onion 3 garlic clove ¼ cup olive oil 1 tablespoon of dried aromatic herbs 3 tablespoons of apple cider vinegar 2 tablespoons of balsamic vinegar 1 pinch of parsley 1 pinch of black pepper 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make eggplant antipasto:
1. Press the oven to 200 ºC with heat up and down. Apart, wash the eggplants, cut them into small cubes and place them on an oven tray. Add a stream of olive oil, chopped herbs, salt and pepper to taste. Mix well and bake the eggplants for 20 minutes.
Trick: We have used oregano, thyme, basil and rosemary.
2. While eggplants are baked, heat a pan with two tablespoons of olive oil. Then, saute the onion and garlic, both well chopped ingredients. Incorporates the red pepper also chopped and jumps for a couple minutes. Add this sofrito to the eggplant when the 20 minutes of baking has passed.
3. Cover the eggplant antipasto and pepper with aluminum and bake paper for 20-30 more minutes, or until the vegetables are well cooked.
4. Place the vegetables in a bowl and add apple vinegar, balsamic vinegar, parsley and salt to taste. Mix and reserve in the refrigerator for 30 minutes or all night. Keep in mind that if you let the preparation rest for more hours in the fridge, the taste will be enhanced.
Trick: You can also add chopped olives, capers, raisins, seeds, etc.
5. After the rest time, you can serve the overthrow antipasto to the vinaigrette. The ideal is to serve the eggplant cap on toast of bread. And if the PAN is also homemade, much better! To do this, you can consult these recipes:- Comprehensive spelled bread
– Spongy homemade bread
