Click for Cookbook LOGIN
"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Eggplant as an Appetizer Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Eggplant as an Appetizer is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinate diced (1/4 to 1/2" cubes) Eggplant in Balsamic & Olive Oil Salad Dressing; set aside for 1hr+/- (1-2 eggplants)
1/2 head Garlic peeled, crushed
Diced Purple & White Onion (1/2 white or brown, 1/2 purple)
2-3 Zucchini diced (other vegetables can be substituted or added as desired)
Dice Carrots (2-3)
Dice red & gold Bell Peppers (1 each)
Sundried Tomatoes (if you use the ones in oil, uses less oil for cooking), ½ cup chopped
Green & Black Olives, sliced 4-6 oz each (amt depends on how many vegetables you use above)
•Marinated Artichoke Hearts, cut in 1/8ths – 1 c +/-
•Pine Nuts, 1 cup +/-. For best flavor, place these in a frying pan & slowly brown (use NO oil, they have plenty) before adding
Capers – ½-1 cup +/- - depends on your taste
Directions:
Directions:
Marinate diced (1/4 to 1/2 inch cubes) eggplant in a balsamic and olive oil salad dressing set aside for 1hr+/- (1-2 eggplants)
•1/2 head of garlic peeled, crushed
•Dices purple and white onion (1/2 white or brown, 1/2 purple)
•2-3 zucchini diced (other vegetables can be substituted or added as desired)
•Dice carrots (2-3)
•Dice red and gold bell peppers (1 of each)
•Sundried tomatoes (if you use the ones in oil, uses less oil for cooking), ½ cup chopped.

Heat frying pan with good grade olive oil and a couple teaspoons of your favorite chili oil (if you like a little zip). Add some of the balsamic dressing as the vegetables cook – do this to taste (1/4 cup+/-).
Stir fry the vegetables above till done
Add pepper, go light on the salt until the capers are in, then salt to taste.

After vegetables are cooked add:
•Green and black olives, sliced 4-6 oz of each (amount depends on how many vegetables you use above)
•Marinated artichoke hearts, cut in 1/8ths – 1 cup +/-
•Pine nuts, 1 cup +/-. For the best flavor, place these in a frying pan and slowly brown (use NO oil, they have plenty) before adding
•Capers – ½-1 cup +/- - depends on your taste.

Stir together, chill for a couple hours
Serve with slices of good French or sourdough bread
Number Of Servings:
Number Of Servings:
for a big party - 20+
Preparation Time:
Preparation Time:
an hour +/-

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

143W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!