Eggplant and Parsley Antipasto

Eggplant and Parsley Antipasto

04 October 2011 . Posted by Sarah in What we ate

Try out my antipasto recipe using heirloom variety eggplants, tomato and lemons picked straight from our Smile vegetable garden.

Fresh picked

  • 4-5 small young Lebanese eggplants cut into 2 cm cubes (If you use small, young eggplants you do not need to salt them to draw out the bitterness)
  • 1 vine ripened tomato, peeled and chopped
  • 2-3 tablespoons of chopped flat leaf parsley
  • Juice of ½ a lemon or to taste

Australian grown/made

  • 1 clove of organic garlic finely sliced
  • 120 mls extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • Olive oil and parsley to finish

Heat the olive oil in a deep heavy based pan and sauté garlic until transparent, add the eggplant cubes and sauté until lightly sealed, add the tomato, parsley and turn down the heat to low.

Season with salt and a few grinds of pepper and allow to cook for about 10-15 mins. The eggplant should still hold a little texture and colour.

Once off the heat and slightly cooled add a squeeze of lemon to taste and final seasoning.

Present in a serving dish finished with parsley and Extra Virgin Olive Oil. Serve at room temperature with warmed ciabata bread.