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Appetizer eggplant and tomatoes with garlic

Garlic-Stuffed Eggplant and Tomato Appetizer

This appetizer is about as summery as it gets — perfect for the backyard or a picnic! It sits for a full day, but your actual hands-on time is 20 minutes at most. After that, you'll pull those fragrant garlicky eggplants out of the pot again and again and serve them as the star of the table. And they're incredible alongside grilled kebabs!

Foster

Recipe author

Appetizer eggplant and tomatoes with garlic

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Composition / ingredients

Servings:

Eggplant

Tomatoes

Garlic (3–4 heads)

100

Salt

2.5

Vegetable oil

Chili pepper

Dried herbs

Sugar (to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 20 % 2 g

Carbohydrates 70 % 7 g

49 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Wash the eggplants. Trim the stem ends off both sides and cut each eggplant in half crosswise.
Step 2:

Peel the garlic and cut it lengthwise into large slivers.
Step 3:

Add the salt to the garlic and stir.
Step 4:

Cut deep lengthwise slits all the way through each eggplant half.
Step 5:

Stuff the eggplants with the garlic and, if you like, pieces of hot pepper and your favorite spices.
Step 6:

Cut the tomatoes into cubes. You can peel them first if you like.
Step 7:

Stand the eggplants upright in a tall pot.
Step 8:

Spread the tomatoes on top, filling the gaps between the eggplants.
Step 9:

Set over low heat and simmer, covered, for 20 minutes.
Step 10:

Then taste the liquid and add salt, sugar, and spices to taste. Add the vegetable oil. Cover and simmer for another 20 minutes.
Step 11:

The eggplants are done when they're soft and a knife slides in easily.
Step 12:

Let the appetizer cool in the pot, then move it to the refrigerator to steep for a day. To serve, slice the eggplants into rings and spoon the tomatoes from the pot over the top.