Summer Eggplant Appetizer

A simple but amazingly delicious appetizer for the hot summer!!! Eggplant appetizers are a tasty and easy-to-prepare appetizer that can be served on a holiday table as an independent dish or as a side dish for a family dinner.
cook time: 24h 30 min
Nora Vaughn
Summer Eggplant Appetizer

Nutrition Facts (per serving)

54
Calories
3g
Fat
8g
Carbs
1g
Protein

Ingredients (10 portions)

Basic:

Garlic 5 clove
Salt 2 tbsp
Sugar 0.5 cup
Parsley 1 g
Vegetable oil 0.5 cup
Vinegar (9%) 0.5 cup
bell pepper 4 pc
cucumbers (optional) 3 pc
Hot pepper 2 pc
Eggplant 2 kg
Tomato juice 3 cup

Recipe instructions

Step 1

Step 1
We prepare the necessary ingredients.

Step 2

Step 2
Cut the pepper into strips, cucumbers into half rings, hot pepper and parsley finely, stir the whole mixture.

Step 3

Step 3
Cut off the stem of the eggplants, boil them whole (do not add salt to the water!!!!) for 10-15 minutes (depending on size) until tender, they should not spread. When cool, cut into rings 1 cm thick.

Step 4

Step 4
Prepare the dressing: add tomato juice, salt, sugar, butter, when it boils, turn it off, add vinegar, when it has cooled a little, put the garlic through a garlic press.

Step 5

Step 5
Place a layer of eggplants in a container, sprinkle with vegetables, pour a little syrup and so on until the end. When everything has cooled down, put it in the refrigerator for a day.

Step 6

Step 6
Thatʼs it, the eggplant appetizer is ready, you can serve it!!! It turns out very tasty, spicy and sweet. Adjust the amount of hot pepper and garlic depending on the size and preferences, as well as sugar and vinegar. For greens, you need to use parsley or cilantro. Cucumber is listed as an optional ingredient in the recipe; at first I doubted whether it was needed, but I really liked its presence — it adds freshness.

Step 7

Step 7
Bon appetit!!!

Additional rubrics

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