Spicy Eggplant Appetizer with Tomatoes

A zesty dish that's quick to make! A delicious eggplant appetizer that also works beautifully as a side dish, if you like.

Recipe author

Servings:

Eggplant

Garlic

Tomatoes

Apple cider vinegar

Vegetable oil

Salt

Fresh herbs

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 42 % 5 g

Carbohydrates 50 % 6 g

68 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather the ingredients for this tasty spicy eggplant appetizer with tomatoes, and cut a young eggplant into rounds and half-rounds.
Step 2:

Put the sliced eggplant in a bowl, season with salt to taste, and set it aside.
Step 3:

Make the dressing: cut two garlic cloves into thin slivers.
Step 4:

Very finely chop a little hot chili pepper.
Step 5:

Put the chopped garlic and chili in a bowl, add a tablespoon of apple cider vinegar and a tablespoon of vegetable oil, and stir well to make the dressing.
Step 6:

Chop a little parsley.
Step 7:

Gently squeeze the eggplant to release the excess liquid and drain it, then arrange the slices in a well-heated skillet with vegetable oil. Fry for about four minutes per side, until golden.
Step 8:

Transfer the fried eggplant to a plate, add the dressing, and stir gently, then refrigerate for two hours.
Step 9:

After chilling, take the eggplant out of the fridge, add the sliced tomato, and sprinkle parsley over the top. Enjoy!

Eggplant is the star of countless dishes around the world. It can be roasted whole in the oven or on the grill, boiled, or fried, and prepared in all sorts of ways — some appetizers call for it ground, others for it sliced into rounds, strips, small cubes, or thin batons. Tomatoes are a kitchen staple that turn up in so many dishes; hardly a plate of vegetable appetizers goes without them. In Moldova, Romania, and southern Ukraine, a related dish called "eggplant salad" is made from finely chopped roasted eggplant with vegetables, garlic, and herbs. In the region's Jewish cuisine, it's made from a purée of roasted eggplant with onion, dill, and parsley, with chopped tomatoes added to taste.