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



Eggplant Marinara

Eggplant Marinara
Satay Peanut Sauce

Satay Peanut Sauce

Satay peanut sauce in a blend of peanut crushed and added with shrimp paste spiced with c...

Maddur vada Recipe

Maddur Vada Recipe

Maddur Vade is a very popular snack and unique to the state of Karnataka. It tastes extre...

BREAD AND SPINACH  WADA - 1

Bread And Spinach Wada - 1

A wada made out of Bread, spinach and broken wheat, It is a fantastic combination, to ser...

KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES

Kokum And Coconut Chitranna With Spiny Gourd Crispies

A spin to South Indian tasty rice of coconut and kokum and it is easy to prepare....

HAND MADE VEGETABLE OPEN PIE

Hand Made Vegetable Open Pie

A vegetable packed pie great for giving to children. Gluten free pastry filled with butte...

SPINACH AND RICOTTA LASAGNA

Spinach And Ricotta Lasagna

Fresh spinach and plenty of ricotta, romano and mozzarella make this a cheesy and hearty ...

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

(89 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