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



Eggplant Marinara

Eggplant Marinara
STEAMED DUMPLINGS

Steamed Dumplings

Steamed dumplings are easy to make and delicious without any oil or masala made of split...

Vegetable Shami kabab

Vegetable Shami Kabab

These Vegetable Shami kabab are crispy on the outside and soft on the inside and truly m...

Dhai puri

Dhai Puri

Dahipuri, or Dahi puri, is an Indian snack which is especially popular in the state of Ma...

CAPPUCCINO CAKE

Cappuccino Cake

The cake is moist with a rich coffee flavor, plus the mascarpone makes the frosting. This...

KASTHA ACHARI PANEER

Kastha Achari Paneer

Its a delicious recipe, which is made up of pickle flavored paneer along with the batter ...

Coconut Crusted Jumbo Prawns

Coconut Crusted Jumbo Prawns

Coconut crusted jumbo prawns is an exceptionally flavourful and delicious seafood delicac...

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