Eggplant Antipasto

This recipe I found on a Portuguese site. Fantastic on toast or thick slice of bread with crispy crust or bruschetta. So delicious! You really will not have enough of it.

Preparation time 7 minutes .. Baking 40 minutes .. Durability up to 1 week in refrigerator

INGREDIENTS .. 8-10 pers

  • 3 eggplants
  • 1 big onion
  • 3 little cloves garlic
  • 1 tbsp oregano
  • 4-5 tbsp cider vinegar
  • 1,5 handful raisins
  • 1 coffee cup of olive oil
  • salt & pepper


Preheat the oven to 180°C.
Grate the eggplant as the apple strudl (I used the food processor)
Cut the onion in half and then into thin slices. Slice the garlic cloves also thin.

Cover the bottom of a baking dish with the olive oil and add the grated eggplant, garlic and onion in it. Mix everything and season with vinegar, salt, pepper and oregano.

Bake in the preheated oven (180°C) for about 40 minutes.
Stir in 15 in 15 minutes so that the eggplant can be equally brown.

In the last 10 minutes of cooking add the raisins, mix well and bake for another 10 minutes.

If the antipasto is done, remove it from the oven and place it – if you do not want to use it immediately – in sterilised jars and seal well.

You can store Antipasto in an (if already open) jar, in the refrigerator up to a week. But you can also store it – if you did not open it – for longer in the cellar.

It’s delicious!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.