Summer appetizers are quite different from those made in winter. As a rule, winter appetizers are more filling than summer appetizers. This is probably due to the fact that in summer we consume more fruits and vegetables. Summer appetizers
on most people’s tables are not particularly diverse. Usually snack on cucumbers and tomatoes, less often eggplants and zucchini.
It seems that for the summer festive table does not need to come up with any frills. However, you can make delicious appetizers without much bothering. Let’s tell you how to make an eggplant appetizer for the holiday.
Ingredients for eggplant appetizer:
- eggplant – 2 pcs;
- onion – pcs.;
- walnuts – 50 g;
- suluguni cheese – 80 g;
- cilantro – bundle;
- garlic – 3 cloves;
- eggs – 2 pcs;
- salt – ½ tsp.
Preparation of eggplant appetizer:
We cut a small diced onion, in a frying pan with vegetable oil fry until slightly golden. Cut eggplants into rings, remove the center.
Cut the middle of the eggplant into small cubes, add to the onions. Fry eggplant and onion until soft.
Chop walnuts into crumbs, chop cilantro. Grate cheese and garlic, put in a bowl with nuts and herbs. Salt the mixture, add fried onion and eggplant, as well as eggs, mix until homogeneous.
In a skillet reheat vegetable oil, lay out the eggplant rings on the bottom. In the rings put the mixture, tamping inside.
On medium heat, fry the eggplant appetizer on both sides until golden crust.
As a result, we have an appetizer that will be relevant at any time of the year. The cilantro in the recipe can be replaced with parsley.
