Baked Eggplant Appetizer
3 servings
40 minutes
Baked eggplant appetizer is a refined dish of Turkish cuisine that captivates with its simplicity and rich flavor. The recipe is based on baked eggplants whose smoky aroma perfectly complements the freshness of parsley, the spiciness of garlic, and the light tanginess of lemon juice. Onion adds a pleasant textural depth to the dish, while olive oil makes it tender and balanced. This appetizer is perfect as a standalone dish or as an accompaniment to meat and fish. It is delightful both warm and chilled, allowing the flavor nuances to develop when resting in the refrigerator. This recipe reflects the traditions of Turkish cuisine where vegetables are transformed into gastronomic masterpieces through a skillful combination of spices and fresh ingredients.
1
Prepare all the necessary ingredients.
2
Prick the eggplants with a fork, peel the onion.
- Eggplants: 3 pieces
- Onion: 1 head
3
Bake in a preheated oven at 200 degrees for 20 minutes, turning occasionally.
4
Peel the eggplants.
5
Cut into small cubes.
6
Chop the onion finely.
7
For the dressing, take garlic and parsley.
- Garlic: 2 cloves
- Parsley: 1 bunch
8
Chop finely.
9
Add parsley, garlic, and salt to the olive oil.
- Olive oil: 30 ml
- Parsley: 1 bunch
- Garlic: 2 cloves
- Salt: to taste
10
Mix
11
Combine eggplants, onion, and dressing in a bowl.
- Eggplants: 3 pieces
- Onion: 1 head
12
Mix
13
Serve immediately or let it chill in the fridge for 2 hours.