Spicy Marinated Eggplant with Cheese
A delicious dish with a bold, unforgettable flavor! A fantastic recipe for marinated eggplant with a little kick — sure to win you over with its taste.
Cooking method
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Step 1:
Gather the ingredients and spices for this delicious spicy marinated eggplant.
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Step 2:
For the marinade, finely chop a mix of basil, dill, and parsley.
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Step 3:
Chop the red chile to taste and add it to the herbs in a suitable container.
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Step 4:
Put coriander and dill seeds in a mortar to taste and grind them well with the pestle.
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Step 5:
Add the crushed coriander and dill seeds to the herbs along with three pressed garlic cloves, a tablespoon of sugar, and salt to taste.
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Step 6:
Add 50 g of apple cider vinegar and 50 g of vegetable oil to the container.
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Step 7:
Mix everything together, add the ground pepper blend to taste, then set the marinade aside to steep.
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Step 8:
Put 500 g of eggplant in a pot of water and add a little salt.
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Step 9:
Weigh the eggplant down so it stays submerged, set the pot on the stove, bring the water to a boil, and boil for 5 minutes.
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Step 10:
After 5 minutes, take the eggplant out and cut it into large sticks.
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Step 11:
Put the eggplant sticks in a suitable container.
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Step 12:
Sprinkle the eggplant with coarsely grated cheese, spread the marinade evenly over the top, and refrigerate for a day.
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Step 13:
Serve this spicy eggplant appetizer cold. Cooking together, cooking simply, making the most delicious dishes at home from everyday ingredients — enjoy!
- An eggplant-and-cheese appetizer for the party table! Eggplant is the kind of vegetable that needs no introduction and has been loved for generations. Eggplant caviar, vegetable stew, grilled eggplant — and today we're making an eggplant-and-cheese appetizer so good it vanishes from the table within seconds of the meal starting.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese 'lo spalmino' - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
