Eggplant appetizers are popular in many cuisines around the world. For example, there is Babaganoush. This is a Middle Eastern appetizer made of baked eggplant that also includes tahini (sesame paste), lemon, garlic, and olive oil. Moussaka – Greek casserole with eggplant, minced eggplant, tomatoes and béchamel sauce.
Imam Bayaldi – Turkish appetizer of baked eggplant stuffed with tomatoes, onions and garlic. Manzani is a Greek-style appetizer of stuffed eggplants. To prepare manzanas, eggplants are salted, then stuffed with a vegetable mixture and stewed.
Let’s prepare an uncomplicated but tasty eggplant appetizer.
Ingredients:
- Eggplants – 800 g;
- Onion – 1 pc;
- Tomato paste – 2 tbsp;
- Vegetable oil – 2 tbsp;
- Sugar – 1 tsp;
- Paprika – 1 tsp;
- Coriander – 1 tsp;
- Basil – bundle;
- Parsley – a bunch;
- Salt – a pinch.
Preparation of appetizer-salad from eggplants:
Peel eggplants from the peel on the principle of zebra, that is, part of the peel is left. Cut the eggplants into large pieces, salt and leave for 10 minutes.
Dry the eggplants with a paper towel, and then fry in a frying pan with vegetable oil. For the sauce, chop the onion finely and mix it with the tomato
paste, adding vegetable oil, sugar, paprika, coriander and salt. Chop basil and parsley and add to the sauce.
Leave the eggplants to cool slightly and then mix with the sauce. Leave the appetizer in the refrigerator for 30 minutes.
As a result, we have a delicious appetizer-salad of eggplants. They can be served with any meat.
