vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Eggplant Marinara

Eggplant Marinara
3 Peas Patties

3 Peas Patties

These 3 peas patties are protein packed green pea tikkis. These are shallow fried so that...

Thondam Gare

Thondam Gare

Delicious Thodam Garelu can be made with very few ingredients and with no great efforts....

Kids Almonds Cookies

Kids Almonds Cookies

Almonds cookies are extremely easy to bake, yummy and mouth-melting cookies that kids too...

Dosa Curry Sandwich

Dosa Curry Sandwich

Paneer sandwich Dosa is a healthy Indian breakfast recipe with a delicious filling made f...

French fries and chips

French Fries And Chips

Homemade Crispy French Fries are devouring and so tempting that no one can have enough of...

sabudana vada

Sabudana Vada

Sabudana vada is an Indian dish, typically consumed (on fasting days) in Maharashtra. ...

Eggplant Marinara Recipe, How To Make Eggplant Marinara Recipe

Eggplant marinara sauce is a wonderful vegetarian option for Italian night. Learn the recipe of Eggplant Marinara by vahchef.

Eggplant with Marinara Sauce is a very tasty eggplant dish that could be considered an eggplant sandwich, that even non-eggplant eaters seem to enjoy!

About Recipe

How to make Eggplant Marinara

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Eggplant Marinara
Author : Vahchef
Main Ingredient : Brinjal Eggplant
Servings : 0 persons
Published date : November 10, 2016


Ingredients used in Eggplant Marinara
• Eggplant - 1 number.
• Rice-wine vinegar - 1/4 cup.
• Fresh basil leaves (chopped) - 1/4 cup.
• Dried oregano leaves - 1 tea spoon.
• Sugar - half tea spoon.
• Black pepper powder - half tea spoon.
• Salt - half tea spoon.
• Garlic (chopped) - 1 clove.
• Golden raisins - 1/4 cup.
• Drained pimiento (chopped) - 2 teaspoons.
• Pine nuts (toasted) - 2 teaspoons.
• Olive oil - 2 teaspoons.
• Water - as required.
Method:
  • In large deep skillet heat 1 inch water to boiling. Add eggplant, cover, and simmer 5 minutes. Drain eggplant in colander.
  • In medium-size bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt and garlic.
  • Add eggplant; cover and refrigerate at least 2 hours or overnight, stirring occasionally.
  • About 1 hour before serving, add raisins, pimiento, pine nuts, and oil to eggplant mixture. Cover and set aside, stirring occasionally.

Serve at room temperature.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter