HOPVINE PLANT RECIPES

Name: Hopvine's Marinated Roasted Eggplant (Aubergine)
Prep time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 1 medium globe eggplants or 2 medium Japanese eggplants; 1/3 cup olive oil; 3 tablespoons champagne vinegar or 3 tablespoons red wine vinegar; 1 tablespoon balsamic vinegar; 1/4 teaspoon garlic powder; 1/4 teaspoon dried fennel seed; 1/4 teaspoon dried rosemary; 1/2 teaspoon dried basil, crushed before adding; 1/2 teaspoon oregano, crushed before adding; 1/4 teaspoon kosher salt, to taste; 1/8 teaspoon fresh ground black pepper, to taste

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HOPVINE'S MARINATED ROASTED EGGPLANT (AUBERGINE) RECIPE ...

Hopvine's Marinated Roasted Eggplant (Aubergine) Recipe ... image

At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as "Eggplant Mushroom Feta Pesto Pizza" - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe. A few minutes later, the waiter showed up at the table and handed me a ticket with ingredients on it! Not a recipe, exactly, as no amounts were shown, but here's what I've done with it (with a few tweaks). :) I use these marinated eggplant pieces in sandwiches and on pizza, but I'm sure you can find other uses for them as well. Delicious! Prep time includes chilling.

Total Time 1 hours 5 minutes

Prep Time 1 hours 5 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium globe eggplants or 2 medium Japanese eggplants
1/3 cup olive oil
3 tablespoons champagne vinegar or 3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried fennel seed
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil, crushed before adding
1/2 teaspoon oregano, crushed before adding
1/4 teaspoon kosher salt, to taste
1/8 teaspoon fresh ground black pepper, to taste

Steps:

Remove the peel of the eggplant. (If using Japanese eggplant, it's not necessary to remove the peel.).
Slice the peeled eggplant thinly, about 1/8 inch thick, then make into smaller pieces (about 1"x2" strips).
Combine remaining ingredients in a plastic airtight container.
Add the eggplant pieces, cover, and shake well to coat.
Chill in refrigerator for at least 1 hour.
Preheat oven to 400 degrees F.
Place eggplant pieces on a non-stick baking sheet and roast for 7 minutes, then carefully turn them and roast another 7 minutes until tender.
Keep the eggplant pieces refrigerated in an airtight container until you use them; they'll keep for up to 3 or 4 days.
You can use the eggplant in various ways: put them in sandwiches, or (as I do) put the marinated eggplant pieces on your pizza along with the other veggies!
Note: this marinade is also good for other roasted vegetables like asparagus; you can also grill the eggplant slices instead of roasting and use them as an appetizer (I use my Foreman grill), to make appetizers with them I usually use unpeeled Asian eggplant instead of the regular kind and slice them diagonally about 1/4-inch thick before grilling.

Nutrition Facts : Calories 191.8, FatContent 18.2, SaturatedFatContent 2.5, CholesterolContent 0, SodiumContent 149.3, CarbohydrateContent 7.6, FiberContent 4.1, SugarContent 3.3, ProteinContent 1.3

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At the Hopvine Pub in Seattle, I often order a custom pizza that has pesto, feta, mushrooms, and eggplant on it. (In fact, I've posted my version here as Eggplant Mushroom Feta Pesto Pizza - yum!) Recently, I asked them about the eggplant, because I'd noticed on the menu under another description that it said it was their own marinated recipe…
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