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



Eggplant Marinara

Eggplant Marinara
Chilli Chicken Indo Chinese

Chilli Chicken Indo Chinese

Chilli Chicken is a dish made of chunks of boneless chicken mixed with dry red chilies, f...

Chicken Majestic

Chicken Majestic

This dish has its origins in Hyderabad, India. Chicken Majestic is a dry chicken dish mar...

WARQI PARATHA

Warqi Paratha

Warqi Paratha, commonly known as Warqi Paratha or layered paratha is an ideal combination...

Chand cookies

Chand Cookies

Hyderabadi Chand cookies are a popular tea time snack eaten with tea. It's another Hydera...

NEER KOZHUKATTAI WITH RED GINGER SAUCE

Neer Kozhukattai With Red Ginger Sauce

This is a traditional Tamil Nadu recipe. It can be had as a snack or tiffin with tasty gi...

SPROUTS AND OATS TIKKIS

Sprouts And Oats Tikkis

This is a very nutritious and tasty snack, made with sprouts and oats. It is a healthy wa...

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