Eggplant Antepasto

May 11, 2023May 11, 20230 11

Delicious and healthy Eggplant Antepasto recipe

by The Chefin Appetizer

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

140

Sugar

Fat

12g

Eggplant Antepasto is a classic Italian appetizer typically served cold as part of an antipasto plate. In this recipe, roasted eggplant is combined with onion, garlic, red pepper, and olives, then baked in the oven for a flavorful and healthy dish. This antepasto is versatile and can be used as a topping for bread, crackers, or crostini. The combination of vegetables in this dish provides a range of textures and flavors that are sure to satisfy any palate.

Instructions

1.	Preheat oven to 400°F (200°C).
2.	Cut eggplant into small cubes and place on a baking sheet. Sprinkle with salt and let sit for 10 minutes. Rinse and pat dry.
3.	Finely chop onion and garlic. Dice the red pepper.
4.	Heat olive oil in a skillet over medium heat. Sauté the onion until translucent and then add the garlic and pepper.
5.	Add the eggplant and olives and cook for a few minutes.
6.	Add balsamic vinegar and season with salt, black pepper, and oregano to taste.
7.	Transfer to a baking dish and bake for 20-25 minutes, or until tender.

PROS

This Eggplant Antepasto is a healthy appetizer that is vegan, gluten-free, and low in calories.

Eggplant, peppers, and olives are all rich in vitamins and minerals, making this dish a nutritious choice.

CONS

Some people may find the texture of eggplant to be slimy and unappetizing.

Eggplant can also cause allergic reactions in some individuals.

HEALTH & BENEFITS

Eggplants are a great source of dietary fiber, vitamins, and minerals, including potassium, vitamins C and K, and magnesium.
The phytonutrients in eggplants have been linked to lower risk of heart disease and improved cognitive function.

	1 large eggplant
	1 large onion
	1 red pepper
	1 can small pitted black olives , drained
	2 garlic cloves
	1/3 cup olive oil
	3 tablespoons balsamic vinegar
	salt , oregano and black pepper to taste