Eggplant Aubergine Antipasto
Elevate your appetizer game with this vibrant Eggplant Aubergine Antipasto, a Mediterranean-inspired dish that's bursting with flavor and color. This recipe combines roasted eggplant and bell peppers with a zesty garlic-infused dressing, fresh parsley, aromatic basil, and a hint of crushed red pepper flakes for a subtle kick. The tender, caramelized vegetables are perfectly balanced with tangy red wine vinegar and optional capers for a briny twist. It's incredibly versatile—serve it warm, chilled, or at room temperature as a show-stopping antipasto spread, a topping for crostini, or a side dish alongside your favorite Mediterranean feast. Ready in just 40 minutes, this crowd-pleasing recipe is as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 2 Eggplants (medium-sized)
- 1 Red bell pepper
- 1 Yellow bell pepper
- 3 Garlic cloves
- 4 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh basil leaves (chopped)
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Capers (optional)
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplants and bell peppers thoroughly. Cut the eggplants into 1/4-inch thick slices. Remove the stems and seeds from the bell peppers, then dice them into 1-inch pieces.
Place the eggplant slices and diced peppers on a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt. Toss well to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, turning halfway through, until the eggplants are golden and tender, and the peppers are slightly blistered.
While the vegetables are roasting, peel and mince the garlic cloves. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, crushed red pepper flakes, the remaining 1/2 teaspoon of salt, and black pepper.
Once the vegetables are roasted, allow them to cool slightly. Transfer them to a large mixing bowl and pour the olive oil and vinegar dressing over them. Toss gently to coat.
Add the chopped parsley, basil, and capers (if using) to the bowl. Mix well to combine all the flavors.
Transfer the antipasto to a serving dish or platter. Serve warm, at room temperature, or chilled. Pair with crusty bread, crackers, or as a topping for crostini.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 11.5 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1268 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
