Marinated Eggplant Appetizer
A simple but amazingly delicious appetizer for hot summer days!!! This eggplant appetizer is tasty and easy to make — you can serve it at a party as a dish in its own right, or alongside a side at a family dinner.
Cooking method
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Step 1:
Get the ingredients ready.
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Step 2:
Cut the bell peppers into strips, the cucumbers into half-rings, and the hot pepper and parsley finely; stir this whole mixture together.
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Step 3:
Trim the stems off the eggplants and boil them whole (don't salt the water!!!!) for 10–15 minutes, depending on size, until tender — they shouldn't fall apart. Once cooled, cut them into rings about 1 cm thick.
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Step 4:
Make the dressing: bring the tomato juice to a boil with the salt, sugar, and oil, then turn off the heat and stir in the vinegar; once it has cooled a little, add the garlic pressed through a garlic press.
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Step 5:
Layer the eggplant in a container, scatter the vegetables over it, pour a little of the dressing on top, and repeat to the end. Once everything cools, refrigerate for a day.
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Step 6:
And that's it — the eggplant appetizer is ready to serve!!! It comes out really delicious, sweet and spicy. Adjust the amount of hot pepper and garlic to your taste (and the size of your peppers), and the sugar and vinegar too. For the herbs, use parsley or cilantro specifically. Cucumber is listed as optional — I was unsure about it at first, but I really liked it; it adds freshness.
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Step 7:
Enjoy!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Tomato juice - 21 kcal/100g
