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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the chopped parsley, basil, and capers (if using) to the bowl. Mix well to combine all the flavors.

Step 8

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

Serving size	628.4 grams (628.4g)

Amount per serving	% Daily Value*
Calories	670

Total Fat 57.40g	74%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 2608mg	113%
Total Carbohydrate 35.60g	13%
Dietary Fiber 11.50g	41%
Total Sugars 11.50g
Protein 6.40g	13%

Vitamin D 0IU	0%
Calcium 89mg	7%
Iron 3mg	17%
Potassium 1268mg	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.

Source of Calories

Fat: 75.5%

Protein: 3.7%

Carbs: 20.8%