Cold appetizer of eggplants
10 servings
60 minutes
Cold appetizer made from eggplants is a true culinary wonder of Greek cuisine, embodying Mediterranean traditions and a love for aromatic vegetables. Eggplants, pre-peeled of bitterness, combine with roasted sweet peppers, juicy tomatoes, and spicy onions to create a rich palette of flavors. Cilantro and garlic add freshness and a hint of spiciness, while tomato paste gives the dish additional depth. The appetizer is tender, slightly sweet with subtle smoky notes of roasted pepper. It can be served chilled as a standalone dish or side dish, complemented by crispy bread or pita. Perfect for summer evenings when you crave something light yet flavorful.
1
We cut the eggplants into large pieces.
- Eggplant: 4 pieces
2
We salt it to remove the bitterness and leave it for half an hour.
- Eggplant: 4 pieces
3
We cut the onion into half rings.
- Onion: 4 g
4
Sauté until golden brown.
- Onion: 4 g
5
Blanch the tomatoes in boiling water to easily peel off the skin.
- Tomatoes: 5 piece
6
Bake the bell pepper in the oven for 40 minutes.
- Red sweet pepper: 4 pieces
7
We peel off the skin.
- Red sweet pepper: 4 pieces
8
We cut into large slices.
- Red sweet pepper: 4 pieces
9
We chop cilantro and garlic finely.
- Cilantro: 50 g
- Garlic: 3 cloves
10
We wash the eggplants.
- Eggplant: 4 pieces
11
We add onion.
- Eggplant: 4 pieces
- Onion: 4 g
12
Fry until partially cooked.
- Eggplant: 4 pieces
13
We add bell pepper and sliced tomatoes.
- Red sweet pepper: 4 pieces
- Tomatoes: 5 piece
14
Simmer for 10 minutes on medium heat.
- Tomatoes: 5 piece
15
We add tomato paste.
- Tomato paste: 2 tablespoons
16
We simmer for another 5 minutes.
- Tomato paste: 2 tablespoons
17
We turn off the vegetables.
18
Add chopped greens and garlic.
- Cilantro: 50 g
- Garlic: 3 cloves
19
Add salt to taste.
20
Let it cool.
