- Written by Cynthia Presser
This is another one of my Mom's recipes and it is simply delicious!! I think that it is the best eggplant antipasto ever!! Serve it with pita bread, or any other kind of bread or crakers. It is also a great top for grilled steak, but my mom always serves it with Quibe (Kibbeh), a delcious Brazilian-Middle Eastern recipe made with raw meat or lamb. Helthy and easy to make, this anipasto tastes even better after a week or two in the fridge. I hope you enjoy!
Makes 6 cups
- ¾ cup extra-virgin olive oil
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1 red bell pepper, cored and chopped
- 1 green bell pepper, cored and chopped
- 2 large eggplants, cubbed
- 1 cup raisins
- 1 cup chopped walnuts
- ¾ cups low-sodium soy sauce
- Salt and pepper to taste
- ½ cup scallions, finely chopped
- ½ cup parsley, finely chopped
To a very large skillet over medium-high heat, add the olive oil and heat until shimmering. Add the onion, garlic, red bell pepper, green bell pepper, and eggplant. Cook until all vegetables are soft, about 10 minutes.
Reduce heat to medium and add the raisins, walnuts, and soy sauce. Cook for another 10 minutes, or until all ingredients are incorporated. Carefully add salt and pepper, because the soy sauce already contains salt.
Fold in the scallions and the parsley. Serve it at room temperature or slightly chilled.
This Eggplant Antipasto freezes really well and after a few days in the fridge it tastes even better!!
This is a great antipasto recipe for big parties, since you can make it ahead and it doesn’t need to be warmed up or chilled in order to be served.
Amount Per Serving - 1 cup
Total Fat 39.1 g
Cholesterol 0.0 mg
Sodium 1,686.4 mg
Potassium 794.7 mg
Total Carbohydrate 32.6 g
Dietary Fiber 7.6 g
Sugars 9.9 g