Seaside Appetizer

2 servings

30 minutes

The recipe is taken from the book "Salads, Fish and Seafood Appetizers.

Energy value per serving

• Calories: 97.7
• Proteins: 9.3g
• Fats: 0.8g
• Carbohydrates: 14.2g

Ingredients

• Cucumaria: 180 g
• Eggplants: 180 g
• Onion: 80 g
• Green onions: 20 g
• Vegetable oil: 35 ml
• Tomatoes: 120 g
• Garlic: 20 g
• Salt: to taste
• Ground black pepper: to taste
• Vinegar: to taste

Cooking steps

1. Wash the eggplants, remove the stem, and bake in the oven.

   Required ingredients:

   • Eggplants: 180 g

2. Boil the cucumaria.

   Required ingredients:

   • Cucumaria: 180 g

3. When the eggplants cool down, peel the skin and chop the flesh finely.

   Required ingredients:

   • Eggplants: 180 g

4. Sauté finely chopped onion in vegetable oil.

   Required ingredients:

   • Onion: 80 g
   • Vegetable oil: 35 ml

5. Add tomatoes or tomato paste diluted with water, eggplants, and stir while simmering until the mixture thickens.

   Required ingredients:

   • Tomatoes: 120 g
   • Eggplants: 180 g

6. Add boiled cucumber, diced into small cubes or minced, and season to taste with vinegar, salt, pepper, and crushed garlic.

   Required ingredients:

   • Cucumaria: 180 g
   • Vinegar:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Garlic: 20 g

7. Sprinkle with finely chopped green onions when serving.

   Required ingredients:

   • Green onions: 20 g