Creole-style eggplant appetizer

4 servings

30 minutes

Creole-style eggplant appetizer is a vibrant blend of aromas and flavors, embodying Mediterranean cuisine with hints of spices. The dish's roots trace back to traditional methods of preparing vegetables in spicy tomato sauce typical of Creole cooking. Tender pieces of eggplant, fried to a golden crust, soak up a rich sauce made from tomatoes, bell peppers, and aromatic spices, creating a harmony of sweetness and mild heat. Paprika and cumin fill the dish with warmth and depth of flavor, while fresh parsley and lime slices add a refreshing touch. Served as an independent appetizer or as a side to meat and fish, it pairs perfectly with crusty bread or light white wine. Exquisite and rich, it transforms any table into a gastronomic journey.

Energy value per serving

• Calories: 420.5
• Proteins: 7.4g
• Fats: 30.7g
• Carbohydrates: 31.6g

Ingredients

• Olive oil: 6 tbsp
• Onion: 2 head
• Garlic: 4 clove
• Green bell pepper: 1 pc
• Red sweet pepper: 1 pc
• Eggplants: 3 pc
• Sweet paprika: 0.3 tbsp
• Hot paprika: 0.3 tbsp
• Ground cumin (zira): 2 tsp
• Brown sugar: 0.5 tsp
• Salt: to taste
• Canned Cherry Tomatoes: 800 g
• Freshly ground black pepper: to taste
• Chopped parsley: 2 tbsp
• Lime: 1 pc

Cooking steps

1. Heat 2 tablespoons of olive oil in a pan over medium heat.

   Required ingredients:

   • Olive oil: 6 tablespoons

2. Add finely chopped onion, finely chopped garlic, and deseeded finely chopped bell peppers. Sauté, stirring, for 3-4 minutes until softened.

   Required ingredients:

   • Onion: 2 heads
   • Garlic: 4 cloves
   • Green bell pepper: 1 piece
   • Red sweet pepper: 1 piece

3. Meanwhile, in another pan, heat the remaining olive oil and fry the diced eggplants in batches for 4-6 minutes until golden brown. Transfer with a slotted spoon to a plate and keep warm.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Eggplants: 3 pieces

4. Add both paprikas and cumin to the pan with onions and peppers, and sauté for about a minute until fragrant.

   Required ingredients:

   • Sweet paprika: 0.3 tablespoon
   • Hot paprika: 0.3 tablespoon
   • Ground cumin (zira): 2 teaspoons

5. Then add canned cherries, sugar, and eggplants. Season with salt and pepper.

   Required ingredients:

   • Canned Cherry Tomatoes: 800 g
   • Brown sugar: 0.5 teaspoon
   • Eggplants: 3 pieces
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

6. Pour 350 ml of water into the pan, bring to a boil, reduce the heat, and simmer for 15-20 minutes until soft and thickened.

   Required ingredients:

   • Olive oil: 6 tablespoons

7. Before serving, sprinkle with parsley and garnish with lime slices.

   Required ingredients:

   • Chopped parsley: 2 tablespoons
   • Lime: 1 piece