Summery Eggplant and Garlic Tomato Appetizer

This appetizer is very summery! For a summer house and a picnic — this is it! Despite the fact that this appetizer is infused for 24 hours, your participation in it is only 20 minutes at most. But then more than once you will take fragrant eggplants with garlic out of the saucepan and serve them to the table as a signature dish. And how do they go with barbecue!..
cook time: 24h
Zoe Kendrick
Summery Eggplant and Garlic Tomato Appetizer

Nutrition Facts (per serving)

49
Calories
2g
Fat
7g
Carbs
1g
Protein

Ingredients (12 portions)

Basic:

Garlic (3-4 heads) 100 g
Chilli to taste
Tomatoes 8 pc
Salt 2.5 tsp
Sugar (Taste) 5 g
Vegetable oil 50 ml
Dry spices to taste
Eggplant 6 pc

Recipe instructions

Step 1

Step 1
Wash the eggplants. Cut the stems off both sides of the fruit and cut the eggplants in half (crosswise).

Step 2

Step 2
Peel the garlic and cut into large longitudinal pieces.

Step 3

Step 3
Add salt to the garlic and stir.

Step 4

Step 4
Make through longitudinal slits in the eggplants.

Step 5

Step 5
Stuff the eggplants with garlic and, if desired, pieces of hot pepper and your favorite spices.

Step 6

Step 6
Cut the tomatoes into cubes. If desired, you can remove the skin from them.

Step 7

Step 7
Place the eggplants in a tall saucepan.

Step 8

Step 8
Place tomatoes on top, filling the space between the eggplants.

Step 9

Step 9
Place on low heat and simmer covered for 20 minutes.

Step 10

Step 10
Then taste the broth and add salt, sugar and spices to taste. Add vegetable oil. Cover and simmer for another 20 minutes with the lid on.

Step 11

Step 11
The eggplants are ready when they are soft and can be easily pierced with a knife.

Step 12

Step 12
Let the appetizer cool in the pan, and then put it in the refrigerator for a day to brew. To serve, cut the eggplants into rings and place the tomatoes from the pan on top.

Additional rubrics

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