Baked Eggplant Appetizer
Baked eggplant appetizer – a Greek cuisine recipe, vinegar in an appetizer can be replaced with lemon juice. Small eggplants can be pan or grilled until the skin is charred. You can do the same with tomatoes. The most important thing is to make sure that the eggplant pulp is completely baked.
Baked eggplant appetizer ingredients
- Eggplants 500 g
- Tomatoes 2 pcs
- Onion 1 pcs
- Garlic 1-2 cloves
- Parsley 2-3 twigs
- White wine vinegar 1 tsp
- Olive oil 2-3 tbsp
Baked eggplant appetizer recipe
For a Greek recipe of baked eggplant appetizer, scald the tomatoes with boiling water, remove the skin and cut into cubes. Finely chop the onion, garlic and herbs.
Chop the eggplants with a fork and bake in an oven preheated to 180°C (355°F) for 40 minutes. Remove the skin from the baked eggplant and cut the pulp into cubes.
Put onion, garlic, herbs, eggplant and tomatoes in a bowl. Season with salt and pepper, season with olive oil and vinegar. Mix everything, put Greek eggplant appetizer in a salad bowl and garnish with parsley and olives.