Marinated Eggplant Livia Recipe

Marinated Eggplant Livia has a Marvelous taste.The Red chilli and Wine Vinegar gives the Marinated Eggplant Livia Stupefying taste.


Health IndexAverageCourse
Interest Group


 Eggplant1 Pound (1 Whole)
 Eggplant To Taste (For Draining Eggplant, Plus Additional To Taste)
 Fruity green olive oil1 1⁄2 Cup (24 tbs)
 Dried red chilies2 Small
 Garlic3 Clove (15 gm), slightly crushed
 Red wine vinegar3 Tablespoon
 Dried oregano2 Tablespoon
 Dried basil1 Tablespoon
 Coarsely crushed black peppercorns1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3526 Calories from Fat 3242

% Daily Value*

Total Fat 367 g564.7%

Saturated Fat 51.1 g255.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 76.6 mg3.2%

Total Carbohydrates 72 g24.1%

Dietary Fiber 41.7 g166.6%

Sugars 12.4 g

Protein 15 g29.3%

Vitamin A 80.9% Vitamin C 82.1%

Calcium 93% Iron 152.2%

*Based on a 2000 Calorie diet


Cut the unpeeled eggplant into 1/8 inch crosswise slices.
Arrange them in layers in a colander, salting heavily as you do so.
Weight with a heavy plate or bowl and let stand for 1 hour.
Whisk together remaining ingredients.
Rinse eggplant slices well, pat them dry with paper towels, and arrange in layers in bowl, pouring the marinade over each layer as you go.
Cover the eggplant and let it marinate, refrigerated, for 3 days, stirring it once a day.
Drain the eggplant, fish out chilies and garlic, and use eggplant in sandwiches, in salads, or as part of an antipasto.